Ingredients (5 servings)
| Onions (thinly sliced) |
200g |
| Mushrooms (thinly sliced) |
100g |
| Cauliflower (florets) |
100g |
| Water |
300ml |
| Coconut milk |
200ml |
| Vegetable oil |
1 Tbsp |
| S&B Golden Curry Mix 92g |
1 pack |
| Rice (cooked) |
As needed |
|
【Chicken katsu】
Chicken breast |
650g (130g x 5) |
|
Salt |
Pinch |
|
Black pepper |
Pinch |
|
Flour |
30g |
|
Egg (beaten) |
2 |
|
Panko (Japanese breadcrumbs) |
50g |
|
Vegetable oil |
Amount necessary for frying |
| Salad vegetables of your choice |
As needed |
| Lime |
As needed |
| Red cabbage |
As needed |
Directions
- Slice the onions and mushrooms. Cut the cauliflower into florets. Put oil in a frying pan and stir-fry over medium heat for 5 minutes.
- Add the specified amount of water and bring it to a boil. Turn down the heat, cover the pan with a lid, and cook for 15 minutes until the ingredients are tender.
- Turn off the heat. Break the S&B Golden Curry Sauce Mix into pieces and add them to the pan. Stir and melt them completely. Add the coconut milk and turn on the heat again. Simmer on low heat for 5 minutes until the sauce becomes thick.
【Chicken katsu】
- Season the chicken with salt and pepper.
Coat the chicken breast with flour, beaten egg, and panko, in this order.
- Heat the oil in a large pot. (170°C) Deep-fry the breaded chicken breast from ① in the pot for 6 to 8 minutes.
*Note that putting all of the pieces into the pot at once lowers the oil temperature.
- Turn over the chicken katsu and once both sides are golden, take the chicken out of the pot and drain the excess oil.
- Put the rice and salad vegetables of your choice on a plate, pour the curry sauce over the rice, and top with the chicken katsu.
