Chicken Katsu Curry Udon
Chicken Katsu - 2 Lilydale Free Range Chicken Breast - ½ cup all purpose flour - 1 egg, lightly whisked - 1 cup panko breadcrumbs - Neutral oil for frying
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Ingredients
- 2 Lilydale Free Range Chicken Breast
- ½ cup all purpose flour
- 1 egg, lightly whisked
- 1 cup panko breadcrumbs
- Neutral oil for frying
- 2 tablespoon vegetable oil
- 1 onion sliced
- 1 carrot sliced into rounds
- ½ tablespoon garam masala
- ½ teaspoon cayenne powder
- 1.2Â LÂ dashi or vegetable stock
- 2 tablespoon soy sauce
- 1 pack 5 cubes Japanese curry roux
- 400 g fresh udon noodles vacuum sealed
- 2 spring onions thinly sliced, to serve
- Shichimi Togarashi, to serve
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