Chicken katsu curry recipe

Name: Chicken katsu curry recipe
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); 6 boneless chicken thighs, skin on; 2 tbsp dark soy sauce; 2 garlic cloves; 6 tbsp potato starch or cornflour (cornstarch); 2 eggs, beaten; 100 g Japanese panko breadcrumbs; 200 ml sunflower oil, for deep-frying; 50 g red pickled ginger (Japanese beni shoga); 50 g finely sliced spring onions (scallions); 50 g mangetout (or sugar snap peas), blanched in boiling water for 15 seconds, refreshed under cold water

www.lovefood.com

A wonderful combination of Japanese curry plus katsu (meat or seafood coated in panko breadcrumbs and deep-fried).

View full recipe on www.lovefood.com

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 www.lovefood.com.

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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)
6 boneless chicken thighs, skin on
2 tbsp dark soy sauce
2 garlic cloves
6 tbsp potato starch or cornflour (cornstarch)
2 eggs, beaten
100 g Japanese panko breadcrumbs
200 ml sunflower oil, for deep-frying
50 g red pickled ginger (Japanese beni shoga)
50 g finely sliced spring onions (scallions)
50 g mangetout (or sugar snap peas), blanched in boiling water for 15 seconds, refreshed under cold water