KATSU CHICKEN CURRY
Crispy breaded chicken breast slathered in a luscious, silky curry sauce served with rice and salad, What could be better?
Preparation Time:
15 min
Cooking Time:
15 min
Ingredients
10 Skinless and Boneless Chicken Breast – pounded to ½ inch thickness
250g Dried Panko Breadcrumb
4 tbsp Vegetable Oil
2 Eggs beaten
7 tbsp Plain flour
300g Lettuce
600g Basmati Rice
Method
- Place the Flour, Eggs and Panko breadcrumbs in separate bowls
- Coat the Chicken breast in flour and shake off any excess, dip into beaten egg then place in Panko breadcrumbs ensuring well coated on both sides
- Cook rice as per instructions
- Heat 1/4 inch of oil in a large skillet over medium-high heat. Place chicken in the hot oil, and cook 3 or 4 minutes per side, or until golden brown
- Heat Sauce in pan until heated through
- Drain Rice once cooked
- Serve Crispy Chicken covered in Katsu curry sauce with rice and salad
