Ingredients
- 1 large potato
- 1 sweet potato
- 1 carrot
- 5 large chicken thighs
- 1 box S&B golden curry
- Tablespoon fo salt
- Tablespoon of pepper
- 1 onion
- Tablespoon of butter
- 1 cup of flower
- 2 extra large eggs
- 2 cups of panko crumbs
Method
- Prepare your rice in your rice cooker. I like to season my rice now with a pinch of salt and pepper mixed into the water
- Peel onion, cut off roots and cut in half - cutting through the top and root side of the onion - slice thinly along the grain and sweat in pot with butter on medium high heat
- While onion is sweating chop vegetables into large bite sized pieces. Add to pot once onions are soft and follow instructions on curry packet.
- For the chicken - in a work or pot add enough oil so that it will cover your chicken once you start frying ( I use rice bran or peanut oil). Heat on medium.
- While waiting for oil to come to heat prepare 3 large shallow containers next to each other. In one add flower salt and pepper (and any more spices you'd like - garlic powder and chili powder are great). In the second container beat 2 eggs. And place your panko crumbs in the last container.
- Start coating your chicken in the flower mixture then, dunk in egg mixture, then cost in panko crumbs. For each container shake of any excess ingredients.If you're doing multiple batches of frying you can coat while waiting for the next batch to finish cooking
- Once oil is hot ( check with a wooden skewer or chopstick - it should bubble if hot enough) and your chicken for 5-10 minutes until colour and texture of panko is golden and crunchy.Remove and cool on wire rack
- Combine rice, curry, and katsu into a bowl and add any extra sauce or spices on top that you'd like!
- Enjoy!
Product used in recipe
- S&B - S&B GOLDEN CURRY MILD 92G
- S&B - S&B GOLDEN CURRY MILD 92G
