Katsu Chicken Kyiv with Coconut Curry Sauce
Freeze katsu curry sauce into molds, stuff chicken pockets, coat in batter, and deep fry for a crispy, flavorful twist on katsu—perfect for a special meal.
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 stiritupmagazine.co.uk.
Cooking tools:
- Silicone mould
- Freezer
- Chef's knife
- Cutting board
- Dish
- Mixing bowl
- Whisk
- Deep fryer
- Oven
- Baking sheet
- Saucepan
- Spoon
- Grater
- Serving platter
Ingredients
- 4 g Country Range Chicken Fillets
- 100 g Country Range Katsu Curry Sauce
- 25 g Country Range Panko Breadcrumbs
- 25 g Country Range Desiccated Coconut
- 1 tsp Country Range Madras Curry Powder
- 2 g Egg beaten
- 50 g Country Range Plain Flour
- 200 ml Country Range Coconut Milk
- 200 g Country Range Katsu Curry Sauce
- 20 ml Vegetable oil
- 1 Shallots, sliced
- 10 g Ginger, grated
- 10 g Garlic, grated
- 1 Lemon grass stick
- 2 Chillies
- 1 Basil, small bunch
- 1 Mint, small bunch
- 1 Coriander, small bunch
- 2 g Limes (juiced)
- 1 Salt and pepper to taste
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