Japanese Katsu Chicken Curry

Ingredients

• 2 Chicken breasts
• Basmati rice 1 cup
• S&B Golden Curry
• 540ml water
• Breadcrumbs

Method

1. Put oven on 180c, crumb chicken breast and bake until golden brown. Around 20 mins. Then turn and bake 20 mins longer.
2. Put water in a saucepan and bring to boil. Break the golden curry mix into pieces and add to water. Once dissolved simmer until it thickens.
3. Rinse rice. Set aside. Put 3 cups water in saucepan and bring to boil. Add rice. Turn down to mid heat. When cooked after around 20 mins take off heat and keep lid on. Fluff with a fork.
4. Serve chicken breast, with rice and pour over curry sauce.

Product used in recipe

• S&B - Golden Curry Mild