wok from home episode #1 - katsu curry

welcome to episode #1 of 'wok from home'. we asked you guys what you wanted to cook this week and it looks like a lot of you are missing your katsu fix. so, here it is. in all it's glory. chicken katsu curry 🍛
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the sauce | serves two
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2–3 tablespoons vegetable oil
1 onion, finely chopped
1 garlic clove, crushed
2.5cm piece of ginger, peeled + grated
1 teaspoon turmeric
2 heaped tablespoons mild
curry powder
1 tablespoon plain flour
300ml chicken or veg stock
100ml coconut milk
1 teaspoon light soy sauce
1 teaspoon sugar, to taste
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the dish | serves two
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120g rice (any rice will do!)
1 quantity katsu curry sauce
2 skinless chicken breasts
50g plain flour
2 eggs, lightly beaten
100g panko breadcrumbs
75ml vegetable oil, for deep-frying
40g mixed salad leaves
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method:

1. add garlic, onions + ginger to the pan on medium and soften
2. add curry powder
3. add turmeric
4. mix together + cook for a few mins on medium heat (should look like a paste)
5. add flour + cook for another minute
6. add chicken stock slowly piece by piece + mix well
7. add coconut milk
8. let it cook down
9. add sugar and soy sauce + set aside/ leave on low heat
10. split chicken in half add to flour then egg then breadcrumbs + fry with oil
11. strain the sauce through a sieve to remove lumps
12. slice fried chicken + serve

"#katsu
#chicken
#curry
#recipe
#japanese
#cook
#food