Chicken katsu curry recipe
A wonderful combination of Japanese curry plus katsu (meat or seafood coated in panko breadcrumbs and deep-fried).
Ingredients
- 2 portions steamed white rice, to serve
- 200 g baby onions
- 200 g carrots
- 400 g potatoes
- 400 g courgettes (zucchini), about 2
- 50 g butter
- 2 tbsp sunflower oil
- 800 ml fresh water
- 120 g Japanese hot curry tablets (like S&B Golden Curry)
- 1 tbsp light soy sauce or salt to taste (optional)
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