Ingredients
- 1 carrot 2 potatoes
- 2 chicken breasts
- Golden curry spicies
- Japanese bread crumbs
- Ghee and oil
- One egg
- Plain flour/ corn flour
- Rice
Method
- Season the chicken, then dredge in flour. Coat each breast in egg, then press into the Panko. Fry the chicken katsu until golden brown.
- Heat a Dutch oven or other medium to large pot over medium heat. Add the 1 tablespoon oil or ghee and the onion, and cook until the onions begin to turn translucent and the edges begin to brown, about 2-3 minutes.
- Stir in the potatoes, carrots, Bring to a simmer, cover, and cook until the potatoes and carrots are tender, about 20-25 minutes. Add 2 golden curry block and cover it with lid and let it simmer for 15 mins.Serve with Rice, salad, curry and chicken.
Product used in recipe
- S&B - S&B AKA MISO SOUP 30G
- S&B - S&B AKA MISO SOUP 30G
