Servings: 1

2–3 tbsp vegetable oil 2 to 3 tbsp vegetable oil
1 onion, finely chopped 1 onion, finely chopped
1 garlic clove, crushed 1 garlic clove, crushed
2.5cm piece of ginger, peeled + grated 2.5cm piece of ginger, peeled + grated
1 tsp turmeric 1 tsp turmeric
2 heaped tbsp mild 2 heaped tbsp mild
curry powder curry powder
1 tbsp plain flour 1 tbsp plain flour
300ml chicken or veg stock 300ml chicken or veg stock
100ml coconut milk 100ml coconut milk
1 tsp light soy sauce 1 tsp light soy sauce
1 tsp sugar, to taste 1 tsp sugar, to taste
 
* *the dish | serves two ** note: *the dish | serves two **
120g rice (any rice will do!) 120g rice (any rice will do!)
1 quantity katsu curry sauce 1 quantity katsu curry sauce
2 skinless chicken breasts 2 skinless chicken breasts
50g plain flour 50g plain flour
2 eggs, lightly beaten 2 eggs, lightly beaten
100g panko breadcrumbs 100g panko breadcrumbs
75ml vegetable oil, for deep-frying 75ml vegetable oil, for deep-frying
40g mixed salad leaves 40g mixed salad leaves

fry onion, garlic and ginger until soft
add curry powder, tuneric
cook down on low/medium heat
flour in to make a roux, mix for a minute or so
add chicken stock slowly, make sure it's all mixed well
add coconut milk
bit of sugar
bit of soy sauce
cut fillet in half
into flour
into egg
into breadcrumbs
fry
strain sauce through sieve to remove bits
cut chicken
serve