JAPANESE KATSU CURRY

HEAT LEVEL: Medium

SERVES: 2

COOKING TIME: 20 minutes

Vegetarian & Vegan Options

Katsu Curry, a traditional Japanese street food delicacy that brings together tender chicken or sweet potato slices coated in Panko, fluffy white rice and a medium-spiced sauce using our signature Katsu Curry Blend.

This Korean BBQ Belly Pork Bites recipe uses the Great Northern Spice Katsu Curry Blend.

KATSU CURRY BLEND - 60g

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INGREDIENTS

• 2 large boneless and skinless chicken breasts

• 50g plain flour, sifted - For gluten free, use gluten free plain flour

• 2 eggs, beaten

• 100g panko breadcrumbs - For gluten free, use gluten free breadcrumbs

FOR THE KATSU SAUCE

• 2.5 tablespoons of our Great Northern Spice Katsu Curry Blend

• 2 tablespoons olive oil

• 1 teaspoon minced garlic or garlic paste

• 1 teaspoon minced ginger or ginger paste

• 1 brown onion, finely diced

• 300ml chicken stock

• 100ml coconut milk

• 1 tablespoon plain flour (gluten free option, use gluten free plain flour)

• 1 teaspoon light soy sauce

VEGETARIAN / VEGAN OPTION

• Slice sweet potato or butternut squash in to thick flat slices

• 300ml vegetable stock

HOW TO COOK

COOKING THE CHICKEN / SWEET POTATO

1. Heat the oil in a large pan on a medium-high heat.

2. Butterfly the chicken breasts in half - don't cut in half. Or slice your sweet potato and/or butternut squash in to large flat slices.

3. Dip the chicken or veggies in a bowl of flour, then directly transfer to another bowl of the beaten egg, then transfer to the third bowl of panko breadcrumbs - making sure it's all covered.

4. Gently place the chicken or veggies in your hot pan of olive oil. Cook for 10-15 minutes each side until golden brown and cooked right through. If you're using veggies, make sure your slices are soft to cut.

COOKING THE KATSU CURRY SAUCE

1. Heat the olive oil in a sauce pan on a medium to high heat.

2. Start to soften the onions, garlic and ginger (approx 5 mins).

3. Add the flour and 2 and a half tablespoons of Katsu Curry Blend. Stir in and cook for 1 minute.

4. Slowly add the stock, followed by the coconut milk and soy sauce.

5. Strain through a sieve, a little bit at a time, to make the sauce smooth.

6. Slice the chicken up into lengths. Or served the vegetable slices whole and serve on a bed of white rice, pour over the sauce, and enjoy!

QUICK TIP

For the quicker option, you can use an already breaded chicken breast, and use your cooking instructions provided.

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