EASY CHICKEN KATSU WITH CURRY SAUCE
Ingredients:
| 1 (500 g) | pack | PUREFOODS CHICKEN KATSU |
| 1 (950 mL) | pack | GOLDEN FRY PALM OIL, for deep-frying |
| 7 | cups | cooked rice |
| 1 (1 g) | pc | onion leek, cut into thin strips and curled in ice cold water |
Curry Sauce
| 1 (400 mL) | can | coconut milk |
| 1/2 (99 g) | pack | Japanese curry paste |
| 1/4 | cup | water |
| 1 (100 g) | pc | potato, peeled and cut into 1 cm cubes |
| 1 (100 g) | pc | carrot, peeled and cut into 1 cm cubes |
| 1/2 | tsp | patis |
Procedure:
- Deep-fry katsu in oil until cooked through and golden brown, or for approximately 3-5 minutes. Drain excess oil on paper towels.
- In a pan, heat coconut milk, curry paste and water. Let simmer and then add potato and carrot. Season with patis. Simmer covered until sauce thickens, stirring occasionally.
- Arrange rice in bowls. Pour some sauce, top with katsu and a bit of sauce on katsu. Garnish with curly leeks. Serve the rest of the sauce on the side.
Makes 7 servings.
(Yield: 7 pc katsu & 2-1/3 cups curry sauce/ 1 pc katsu & 1/3 c sauce per serving)
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