Directions
- Cook your rice using a rice cooker or on the stovetop.
Finely dice the onion and slice the garlic. Peel and cube the carrots and potatoes into 1cm chunks.
- In a large shallow casserole dish or pot, heat a splash of oil.
- Add the onion and garlic, and sauté until softened.
- Add the carrots, potatoes, and Goan to Bombay seasoning.
- Pour in the chicken stock and bring to a simmer.
- Stir in the MSG, sugar, and Rock Out with your Wok Out Sauce. Simmer until the carrots and potatoes are tender.
- Add the potato starch or cornflour slurry and stir until the sauce thickens to a rich consistency.
Slice the chicken breasts in half horizontally, then gently flatten with a meat smasher or rolling pin.
Crumb the chicken: coat in flour, dip in egg and milk, then coat with Katsu Crumb.
Pan-fry the schnitzels in a generous amount of oil until golden and cooked through.
- Serve the curry with rice and sliced chicken katsu on top.
June 1, 2025
Cherie Metcalfe
Chicken Katsu Curry
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