Chicken Katsu Curry
Both my kids love Wagamama, for a multi-site restaurant group, they do a really great job. Chicken Katsu is an absolute favourite on their menu, it's pure comfort food. Crispy breaded chicken breast...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at somersetfoodie.com.
Cooking tools:
- Stove
- Oven
- Saucepan
- Skillet
- Baking sheet
- Chef's knife
- Cutting board
- Fine-mesh sieve
- Mixing bowl
- Spoon
- Spatula
- Measuring cup
- Kitchen scale
- Plate
Ingredients
- 120g Karimix Katsu Curry Paste
- 2tbsps Fussels Rapeseed Oil
- 1 x White Onion, finely diced
- 1 x 400ml Can Coconut Milk
- 250ml Made-up Somerset Foodie Chicken stock
- 1tbsp Pearl River Bridge Dark Soy Sauce
- 4 Medium Chicken Breasts, sliced horizontally to make 8 thinner breasts
- Sea Salt
- Pepper
- 150g Panko Breadcrumbs
- 2 Eggs, beaten
- 100g Plain Flour
- 150ml Fussels Rapeseed Oil
- A 'builders' cup of Basmati Rice (about 200g), washed and soaked in cold water for 20 minutes.
- 2 x Spring Onions, finely sliced
- Mixed Salad Leaves to garnish
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