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Katsu Chicken Kyiv with Coconut Curry Sauce
A Japanese dish that is believed to have originated in the middle of the last century, Katsu Curry usually features a Tonkatsu – a pork cutlet encrusted in panko breadcrumbs which is then served with rice and a Katsu curry sauce, however chicken or vegetables can be prepared in the same way.
Cooking Time 18 Minutes
Portions
4
-
1
Step 1
Freeze the Katsu Curry Sauce into small finger sized silicon moulds -
2
Step 2
Cut the chicken at the thickest part with a sharp knife to form a pocket without puncturing the surfaces of the chicken -
3
Step 3
Place a frozen finger of katsu sauce into each chicken pocket. -
4
Step 4
Coat each one in flour, then beaten egg, then the bread crumb mix. You can now freeze these until service -
5
Step 5
Deep fry the chicken for 2 mins then bake in the oven at 180c for 16 mins. -
6
Step 6
To make the coconut katsu sauce – sweat the shallot, gin-ger, lemon grass, garlic and chilli in a little oil. -
7
Step 7
Add the coconut milk and katsu sauce and simmer for 2 mins. Add the basil, mint and coriander and then add the lime juice. Season to taste with soy sauce. -
8
Step 8
Season the chicken to taste and serve with hot katsu sauce and the coconut curry sauce.
Ingredients
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General Ingredients
- Country Range Chicken Fillets
- Country Range Katsu Curry Sauce
- Beaten Eggs
- Country Range Plain flour
Breadcrumb Mix
- Country Range Panko Breadcrumbs
- Country Range Desiccated Coconut
- Country Range Madras Curry powder
Coconut Curry Sauce
- Country Range Coconut Milk
- Country Range Katsu Curry Sauce
- Vegetable oil
- Shallots sliced
- Ginger grated
- Garlic grated
- Lemon grass
- Chilli
- Basil small bunch
- Mint small bunch
- Coriander small bunch
- Lime (juice)
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