Chicken Katsu Curry (Wagamama style!)

To be a little bit posh about the rice, once cooked and drained, spoon into a ramekin, pat down and invert a plate on top. Turn both over and remove ramekin - voila! posh rice presentation-do this before you plate up the rest of the food ;)

The sauce can be used to top any meat or for a vegetarian meal with tofu or aubergine and veg but replace chicken stock with veggie stock x

 Serves 4
Pre-heat oven to 200c or 180c fan

Ingredients
4 Chicken breasts (breaded or plain to coat with breadcrumbs yourself)
For chicken coating
2 eggs beaten 
150/200g panko breadcrumbs
3 tbsp plain flour 

Curry sauce

1 tbsp veg oil
2 onions
2 cloves garlic
2 tbsp grated ginger
2 tsp turmeric 
2tbsp medium curry powder
2 tbsp plain flour
600ml (1pt) chicken stock
200ml coconut milk (from a tin)
3 tsp soy sauce
3 tsp sugar

Rice according to pack instructions
Green veg to serve (seasoned)

Method

If coating your own chicken
Place the flour into a bowl and season with salt and pepper

Place the bowl of beaten eggs along side a bowl containing panko breadcrumbs

One at a time coat chicken well in the flour, then dip in the egg. Finally coat in the breadcrumbs - I tend not to repeat this as you end up with a lot of crumb - but if you would like to, dip in egg and breadcrumbs for a second time. Use your hands to gently squash the mixture to the breast

Place chicken in fridge for 30 mins

For the curry sauce
Heat oil in a frying pan and and saute gently on a medium heat until soft. Stir in the grated ginger and crushed garlic, stirring while it heats through  

Add spices, continue to stir as become fragrant. Add flour and blend in for a minute

Slowly add the chicken stock stirring thoroughly so no lumps

Once all the stock is blended add the coconut milk, soy sauce and sugar. Simmer gently for 5 mins, stirring occasionally

Put sauce into a bowl and blend using a hand held blender  until smooth (could use nutribullet but cool a little first)

Taste and add more sugar or soy a little at a time if needed. Place into a smaller pan. You will use the frying pan if coating own chicken so don't wash up ... can use!

Put to one side to reheat when required ( it is quite a runny sauce so don't worry - it works!)

Take the chicken from the fridge. Place 2 tbsp vegetable oil in the frying pan and heat until hot, turn the temp to med high and place coated chicken breasts in pan. Wait 2 mins until golden and turn. When golden all over remove to a baking tray and place in the oven for 20 mins. 

Boil kettle and cook rice according to packet instructions.

10 mins before chicken ready, boil a kettle again and cook the veg (in my case broccoli spears and green beans) for 6 mins or until al dente. Drain and season.

Re-heat the sauce and plate up. Enjoy!