Ingredients
- 2 tbsp grapeseed oil
- 2 carrots, peeled and diced
- 3 potatoes, diced
- 700ml low salt chicken stock
- 1 packet S&B Golden Curry
- 2 chicken breasts, sliced in half
- 200g low fodmap flour
- 2 eggs, beaten
- 200g gluten free bread crumbs
- Oil for frying
- 3 spring onions, sliced thin
- Salt to taste
- Steamed rice to serve
Method
- Start by cooking some rice in a rice cooker to serve the curry.
- Heat the grapeseed oil in a large frypan and sweat off the 1/2 spring onions and carrots with a pinch of salt.
- Once they start to soften, add the chicken stock.
- Now add the potatoes and simmer for 15 minutes or until the veg is just starting to soften
- While that is cooking, heat the oil in a cast iron pan for frying the chicken katsu.
- To crumb the chicken, season it with salt and then dust it with low fodmap flour followed by a dunk in the egg and finally the gluten free crumbs.
- after 15 minutes Once the stock comes back to a boil, add the Golden Curry and stir through.
- Cook the chicken katsu in the oil at 170°c until golden brown on both sides, about 7-9 minutes.
- Once cooked, let it drain on a wire rack and season it with salt.
- To serve, add the rice in a bowl and the curry next to it, finally slice the chicken katsu and serve on top.
- Garnish with rest of spring onions.
- dig in
Product used in recipe
- S&B - Golden Curry Medium Hot
