Ingredients
- Canola oil
- 1 large onion, diced
- 3 potatoes, diced into 1cm cubes
- 1 large carrot, sliced into 5mm slices
- 1 packet S&B golden curry mix (mild or moderate)
- 600ml water
- 2 chicken breasts, hammered flat
- Salt and pepper
- 1 egg lightly beaten
- 1/4 cup flour
- 1 cup panko bread crumbs
- Rice, to serve
Method
- Heat oil in a large saucepan and cook onions well (approx 5 mins) on medium high heat. Add potato and carrot and cook for a further 3 minutes.
- Add water to the pot, bring to a boil, then reduce heat to medium to simmer until vegetables cook (approximately 7 minutes).
- Stir in the curry mix, reduce heat to low, and cover for 10 minutes. Stir occasionally to ensure curry does not stick to the bottom of the pan.
- Make the katsu chicken by seasoning chicken breast with salt and pepper then coating in flour, followed by egg, then panko crumbs (place each ingredient in a seperate bowl for coating).
- Spray generously with oil and cook in an air fryer on 200 degrees for 8 minutes a side. Slice into strips. Alternatively you can shallow fry in 1cm oil for 5 minutes a side.
- Place rice in a bowl and top with curry sauce and chicken katsu.
Product used in recipe
- S&B - Golden Curry Mild
