EASY CHICKEN KATSU WITH CURRY SAUCE
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|1 (500 g)||pack||PUREFOODS CHICKEN KATSU|
|1 (950 mL)||pack||GOLDEN FRY PALM OIL, for deep-frying|
|1 (1 g)||pc||onion leek, cut into thin strips and curled in ice cold water|
|1 (400 mL)||can||coconut milk|
|1/2 (99 g)||pack||Japanese curry paste|
|1 (100 g)||pc||potato, peeled and cut into 1 cm cubes|
|1 (100 g)||pc||carrot, peeled and cut into 1 cm cubes|
- 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)