Chicken Katsu Curry

Ingredients:

• 2 chicken breasts
• 1 egg, beaten
• 100g breadcrumbs
• 60g plain flour
• Salt and pepper to taste
• 2 tbsp coconut or olive oil
• 2 tbsp Blendship Curry seasoning
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 carrot, grated
• 1 tbsp plain flour (for sauce)
• 300ml chicken stock
• 1 tbsp soy sauce
• 1 tsp Worcestershire sauce
• 1 tsp rice vinegar
• 1 tbsp honey
• 100ml coconut milk
• Cooked rice (for serving)
• Fresh coriander

Instructions:

1. Season the chicken breasts with salt and pepper. Coat them in flour, dip them in the beaten egg, and press them into the breadcrumbs to fully coat.

2. Heat the oil in a pan over medium heat. Fry the breaded chicken breasts until golden brown, about 3-4 minutes per side. Place onto an oven tray and into the oven at 180 degrees celcius for 10 minutes.

3. In a separate pan, cook the onion and garlic until soft. Stir in the grated carrot and cook for another 2 minutes. Add the flour and Blendship Curry seasoning, stirring to coat the vegetables.

4. Gradually add the chicken stock. Then add the soy sauce, Worcestershire sauce, rice vinegar and honey, stirring constantly. Let the sauce simmer for 10 minutes. For extra creaminess, stir in the coconut milk. Blend the sauce until totally smooth. 

5. Slice the chicken and serve over rice, topped with the katsu curry sauce. Garnish with fresh coriander.

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