120g rice (any rice will do!)
2 skinless chicken breasts
50g plain flour
2 eggs, lightly beaten
100g panko breadcrumbs
75ml vegetable oil, for deep-frying
40g mixed salad leaves
120g katsu paste
120ml coconut milk
2–3 tbsp vegetable oil
1 onion, finely chopped
1 garlic clove, crushed
2.5cm piece of ginger, peeled + grated
1 tsp turmeric
2 heaped tbsp mild curry powder
1 tbsp plain flour
300ml chicken or veg stock
100ml coconut milk
1 tsp light soy sauce
1 tsp sugar, to taste
the one. the only. katsu curry. this wagamama legend is undoubtably the ultimate japanese comfort food
120g rice (any rice will do!)
2 skinless chicken breasts
50g plain flour
2 eggs, lightly beaten
100g panko breadcrumbs
75ml vegetable oil, for deep-frying
40g mixed salad leaves
120g katsu paste
120ml coconut milk
2–3 tbsp vegetable oil
1 onion, finely chopped
1 garlic clove, crushed
2.5cm piece of ginger, peeled + grated
1 tsp turmeric
2 heaped tbsp mild curry powder
1 tbsp plain flour
300ml chicken or veg stock
100ml coconut milk
1 tsp light soy sauce
1 tsp sugar, to taste
add 120g katsu paste + the same amount of coconut milk to a pot. stir + bring to a simmer
that’s it! how easy was that? skip the next step + head straight to the dish instructions
start to soften the onions, garlic + ginger. then add curry powder, turmeric. allow to sit on a low to medium heat
add the flour, cook for 1 minute with the spices. add the chicken stock slowly, followed by the 100ml coconut milk. add pinch of sugar, salt + dash of soy sauce
strain through a sieve, a little bit at a time, to make it smooth
cook the rice according to the packet instructions
split chicken fillets in half + coat in flour. soak each one in egg, then dip into breadcrumbs. make sure all sides of the chicken are covered, then put into the pan. cook fillets until golden brown
slice the chicken into lengths + plate up next to the rice. add salad, or wok-fried greens to the plate alongside, then drench in curry sauce
turn on the tv
pour a drink
sit back and enjoy