Katsu Curry with Fried Chicken and Miso Eggplant

Ingredients

• Carrots
• Potatoe
• Onion
• Chicken Stock
• S & B Golden Curry Medium Hot
• Garlic
• Rice
• Eggs
• Panko Bread Crumbs
• Miso Paste
• Eggplant
• Sugar
• Oil

Method

1. Fry onions, garlic, carrots and potatoes in oil until soft, then add chicken stock and 2 golden curry cubes.
2. Butterfly chicken breast fillets then coat fillets in egg and breadcrumbs. Cook in air fryer for 15 minutes.
3. Steam peeled eggplant for 20 minutes then cut in half and score. Fry in oil for 10 minutes, then add miso and soy sauce when cooked and simmer for a few minutes.

Product used in recipe

• S&B - Golden Curry Medium Hot