Chicken Katsu Curry

Today’s recipe is by Mum to be Tina aka @mrsclueless on Instagram. She shares with us one of my favourite dishes, a Japanese inspired meal fit for the whole family. Bon appetit!

Chicken Katsu Curry

Ingredients

  • 3 skinless, boneless chicken breasts – pounded to 2cm thickness
  • salt and pepper to taste
  • 5 tablespoons all-purpose flour
  • 1 egg, beaten
  • 1 cup panko bread crumbs
  • 1 cup oil for frying, I use Canola since it is tasteless

Method

  1. Season the chicken breasts on both sides with salt and pepper.
  2. Place the flour, egg and panko crumbs into separate shallow dishes.
  3. Coat the chicken breasts in flour, shaking off any excess. Dip them into the egg, and then press into the panko crumbs until well coated on both sides.
  4. Heat 3cm of oil in a large skillet over medium-high heat. Place chicken in the hot oil, and cook until golden brown on each side.
  5. Set them aside on a plate with kitchen napkins under them to absorb all excess oil.

Dip Sauce

Ingredients

  • 1/2 cup Japanese Mayonnaise
  • 2 tbsp Soya Sauce
  • 2 tsp rice vinegar
  • 1 tsp sesame oil

Method

  1. Mix all ingredients together with a whisk until smooth and creamy.

 

Edamame Vegetable Noodles

Ingredients

  • 1 bag of Organic Edamame Noodles
  • 1 red Bell Pepper cut into thin strips
  • 1 yellow Bell Pepper cut into thin strips
  • 3 tbsp grated Ginger
  • 2tbsp Coconut Oil
  • 1 Zucchini thinly sliced
  • 1 tbsp rice vinegar
  • 1/2 cup Soya Sauce
  • 1 tbsp sesame oil

Method

  1. Boil the edamame noodles according to package and set aside.
  2. Fry ginger in coconut oil, then add the vegetables and cook them until wilted.
  3. Add soya sauce, sesame oil, and rice vinegar, and cook on a low fire.
  4. Season with salt and pepper.
  5. Add the drained edamame noodles and mix well.

 

Recipe and image credit to Mrs Clueless.