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Chicken Katsu Curry  

Serves 2 people

Ingredients

• 2 Chicken thigh meat fillets deboned
• 3 tbsp of plain flour (seasoned with salt and pepper)
• 1 egg, beaten
• 100g of panko breadcrumbs
• 500ml of oil for shallow frying
   
• BULLDOG Vegetable & Fruit Sauce (Tonkatsu Sauce) (optional garnish)
• Finely chopped spring onion (optional garnish)
• Finely chopped red chilli (optional garnish)

Curry Sauce: 

• 1 small onion diced
• 1 carrot diced
• 55g/2 small cubes of Japanese Curry Block
• 500ml of cold water
• 1 tbsp of Worcestershire sauce
• 1/2 tbsp of tomato puree 

Method

1. To make the curry sauce, heat 2 tbsp of oil in a medium sized non stick pot. Add the diced onion and carrot. Stir fry for 4mins.
2. Add the water and the curry block into the pot, along with the worcestershire sauce and tomato puree.  Slowly simmer for 5mins or until the carrot is tender. Set the sauce aside.
3. To prepare the chicken fillets, coat both sides of the chicken with flour, dip into the egg and finely coat both sides with panko breadcrumbs. Shallow fry in hot oil for approx. 8-10mins.
4. Slice the cooked chicken fillets and serve it with Japanese rice, the curry sauce and garnish with some chopped spring onion and red chilli.

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