Japanese Karē

Ingredients

• 2 tblsp Peanut Oil
• 1 Brown Onion, diced large
• 2 carrots, peeled and diced
• 1 green apple, diced
• 600ml chicken stock
• 1 packet S&B Golden Curry
• 2 chicken breast, sliced in half
• 200g flour
• 2 eggs, beaten
• 200g panko bread crumbs
• Oil for frying
• 3 spring onions, sliced thin
• Salt to taste
• Steamed rice, to serve

Method

1. Start by cooking some rice to serve with the curry.
2. Heat the peanut oil in a large fry pan and sweat off the onions and carrots with a pinch of salt.
3. Once they start to soften, add the chicken stock.
4. Now add the potatoes and simmer for 15 minutes or until the veg is just starting to soften.
5. While that is cooking, heat the oil in a pan for frying the chicken katsu.
6. To crumb the chicken, season it with salt then dust in the flour followed by a dunk in the egg, then bread crumbs.
7. Back to the curry, after the potatoes and carrots have been cooking for 15 minutes, add the apple.
8. Once the stock comes back to a boil, add the Golden Curry and stir through.
9. Cook the chicken katsu in the oil at 170°C, until golden brown on both sides - about 7-9 minutes.
10. Once cooked, let it drain on a wire rack and season with salt.
11. To serve, add the rice in a bowl and the curry next to it. Slice the chicken katsu and serve on top.
12. Garnish with spring onions.
13. Enjoy!

Product used in recipe

• S&B - Golden Curry Medium Hot