Chicken Katsu with a vegetable mash and rice
Delicious Japanese katsu curry that they serve at Wagamama. So good! Serve with white rice.Ingredients
01.
Start boiling your rice to the packet description. Aim for 18 minutes for the recipe.
02.
Now let’s make the sauce, fry the onions and garlic in a large pan with some olive oil, until soft, then add the carrots. Fry for a further 3 minutes, and the curry powder and the garam masala. Mix together, adding the flour gradually. Mix that in, and then pour over the chicken stock and add the peas.
03.
Add the soy sauce and the honey. Mix together, and then allow to bubble down and thicken.
04.
Once the sauce is a thick pouring consistency, remove it from the heat, and pass it through a sieve into a pan, place this back on a low heat with the sieve on top to keep warm. Save the veg. Mash it up and serve at the end.
05.
Wrap the chicken in baking paper and hit the chicken with a roll on pin until even width. Dip the chicken in flour, then coat in egg, and then roll them in breadcrumbs.
06.
Heat some oil in a frying pan and add the chicken. Cook for 4-5 minutes each side, and then remove from heat once the chicken is cooked through and the breadcrumbs are golden brown.
07.
Serve the chicken on a bed of rice, next to the mashed veg with the katsu sauce poured over the top.
