Wagamama Chicken Katsu Curry

you.co.uk

Zoe

subheading: FOR THE KATSU CURRY SAUCE:

2 to 3 tablespoons vegetable oil

1 onion, finely chopped

1 garlic clove, crushed

2.5cm piece of ginger, peeled and grated

1 teaspoon turmeric

2 heaped tablespoons mild curry powder

1 tablespoon plain flour

300ml chicken or vegetable stock

100ml coconut milk

1 teaspoon light soy sauce

1 teaspoon sugar, to taste

subheading: FOR THE CHICKEN AND RICE:

120g Thai jasmine rice

2 skinless chicken breasts

50g plain flour

2 eggs, lightly beaten

100g panko breadcrumbs

75ml vegetable oil, for deep-frying

subheading: FOR THE GARNISH:

40g mixed salad leaves

2 tablespoons Wagamama dressing (see below)

1 tablespoon pickled radish or ginger, or Japanese pickles

Directions at you.co.uk

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