If you're after a simple to make showstopper, look no further, we've got you covered!
Using high quality Saffron Alley chicken breasts, you'll be able to make this simple recipe with ingredients you'll have lying around the house.
One thing I love about this tried and tested recipe is that it scales very easily. Simply double, triple or quadruple all the ingredients for more people and it will actually taste exactly the same.
So let's get into it, here's the recipe for 2 people:
🥘 SAUCE :
🍴2 tbsp vegetable oil
🍴1 chopped onion
🍴1 tbsp garlic paste
🍴1 tbsp ginger paste
🍴1 tsp turmeric
🍴2 tbsp curry powder (mild or spicy)
🍴1 tbsp flour
🍴300ml chicken stock (use stock cubes)
🍴200ml coconut milk
🍴1 tsp soy sauce
🍴1 tsp sugar
🍴Chilli flakes to taste
🍛 BREADED CHICKEN
🍴2 high quality skinless chicken breasts (important to get chicken which doesn't shrink too much in size when cooked)
🍴50g flour
🍴2 beaten eggs
🍴100g breadcrumbs (panko is our favourite)
🍴75 ml oil for shallow frying
STEPS:
For the sauce:
- finely chop your onions
- pour oil in a pan and add in the onions, along with some ginger and garlic
- cook onions until soft
- add your turmeric and curry powder, mix and cook through
- add your flour, mix and cook through again
- add the chicken stock and mix
- add your coconut milk, soya sauce and sugar
- let the sauce simmer whilst you cook the chicken
For the chicken:
- pour oil into a frying pan
- whisk your eggs and flour
- cover your chicken breasts with this mixture, then cover with panko breadcrumbs
- when you have a nice even coating, place chicken on frying pan
Sieve your sauce to remove chilli flakes and to create a very smooth katsu curry. Cut up your chicken breast slices and serve with white rice and salad!