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A favourite Japanese Dish
Try Our Mouth Watering
Chicken Katsu Curry
1 Tsp Cumin Seeds
1 Tsp Coriander Seeds
1 Tsp Fenugreek Seeds
1 Tsp Ginger
1 Tsp Turmeric
1 Tsp Chillies
2 Garlic Cloves
1 Tbsp Honey
1 Tbsp Soy Sauce
400g Chopped Tomatoes
250ml Chicken Stock
150g Plain Flour seasoned with salt and pepper
200g Japanese Panko Breadcrumbs
2 Free Range Eggs
4 Chicken Breasts, cut into strips
4 Tbsp Vegetable Oil
3 Carrots, Sliced
2 Spring Onions, Chopped
Cooked Basmati Rice, to serve
Fry the spices for around 2 - 3 minutes in a dry frying pan. Grind to a powder in a pestle & mortar.
Heat the oil in the same frying pan (this way you will get all the leftover flavour from the spices!). Throw in the onions and fry for around 8 - 10 minutes, or until golden brown. Add the chili, garlic, ginger, turmeric & chopped tomatoes.
Bring to the boil. Add the stock and simmer for 25 minutes.
Leave to cool slightly, then blend the mixture until smooth. Stir in the the honey and soy sauce and keep warm until ready to serve.
Now for the chicken. Prepare by sprinkling the flour and breadcrumbs onto separate plates and beat the eggs in a bowl.
Dredge the chicken pieces in the flour. Dip into the egg and coat in breadcrumbs making sure to shake off any excess.
Heat the oil in a frying pan on a medium heat. Fry the chicken pieces for 2 - 3 minutes on each side, or until golden brown. Remove from pan and set aside to drain on kitchen paper.
Cook the sliced carrots in a pan of boiling water for 4 - 5 minutes, or until tender, and then drain.
To serve, Stir the cooked carrots and spring onions into the curry sauce. Spoon the sauce over a bed of fluffy rice and top with the fried chicken pieces.
Enjoy your delicious Chicken Katsu Curry... our mouths are watering just thinking about it!!
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