Katsu Curry

Dinner doesn’t have to be complicated to feel special. This is weeknight, Katsu Curry. S&B Golden Curry cubes do all the hard work. Making this meal, easy, delicious and stress free!

By @food_bylucy

Original recipe source

Cook time: 60 minutes

Servings: 1

Ingredients

• 1 tbsp neutral oil
• 1 white onion
• 1 carrot
• 0.5 apple
• 2 garlic cloves
• 2 cm ginger
• 2 blocks S&B Golden Curry Mild
• 300 ml chicken stock
• 1 tbsp soy sauce
• 1 tbsp butter
• 1 chicken breast
• 1 pinch salt
• 1 pinch pepper
• 0.5 cup plain flour
• 1 egg
• 2 cups panko
• 1 sufficient for frying neutral oil
• 1 pinch salt
• 0.25 cup green cabbage
• 0.5 lemon
• 1 tbsp sesame seeds
• 1 cup white rice
• 1 pinch sesame seeds
• 1 spring onion

Instructions

1. Sauté the onion, carrot, apple, garlic and ginger, then add in the chicken stock and the S&B Golden Curry cubes. Let it simmer until the carrots are soft.
2. Carefully blend the sauce until smooth. Either with a handheld stick or in a blender. Finish it off with soy sauce and butter.
3. During this time, make the chicken katsu, by pounding the chicken until it’s even in thickness, about 1cm thin and season on both sides.
4. Place the flour, egg and panko in three separate plates.
5. Dust the chicken cutlet in the flour, then coat in the egg then in the panko.
6. Fry in neutral oil until both sides are golden. Finish with salt.
7. Mix the green cabbage, lemon and sesame seeds together.
8. Serve with white rice, sesame seeds and spring onions.