Last night I made chicken katsu curry for dinner at George’s request. So I thought I might post the recipe as it was delicious! I had hoped to post this last night but again was distracted. I did steal the schnitzel recipe from Jamie Oliver, but then I made the rest up and it was so much easier than what his recipe was. I’m all about the effort to deliciousness ratio. This was a big meal for 2 so adjust as required. Oh and please note that the chicken will need to be prepared at least 2 hours before you cook it. The longer it can marinate the better, overnight if possible.

Ingredients

• 1 large skinless and boneless chicken breast
• 100 – 150ml of buttermilk
• 1 teaspoon of curry powder
• 1 – 2 garlic cloves (depending on how much you like garlic)
• Pinch of sea salt flakes
• Panko bread crumbs
• Vegetable oil for deep frying
• 2 small potatoes cut into small chunks
• 2 small carrots – cut into thickish rounds
• 1/2 pack Golden Curry sauce base (I used mild, but medium or hot would work too)
• Boiling water
• Rice to serve

Method

1. Slice the chicken breast in half (like butterflying it but actually cutting through) so you get 2 flatter ones. Then just flatten them out a little more with your hands as best as you can. Put the flattened chicken breast halves in a largish bowl and cover with the buttermilk. Just use as much as necessary so they are all covered. Add in the curry powder, garlic and sea salt and toss to combine. Then just cover and put in the fridge for at least 2 hours or over night if possible.
2. Put the vegetable oil into a deep fryer or a wok and begin to heat to 180 degrees (Celsius).
3. Meanwhile, boil some water in a medium pot and put in the carrots and potatoes in. Leave in the boiling water till soft. Once ready, drain the vegetables and leave aside. A picture of the size of the chopped carrots and potatoes is below (as well as the delicious sauce base)
4. Take the marinated chicken out of the fridge and put the panko bread crumbs on a plate (see below).
5. Take out one of the chicken breast halves and let the excess buttermilk mixture drip off. Then place the chicken one side down into the bread crumbs and press lightly. Flip to the other side and repeat. I myself sprinkled and pressed extra bread crumbs into it to make sure all areas were covered. Repeat on the other chicken half and it should look something like this: 
6. Deep fry the chicken breast halves one by one for at least 8 minutes till the chicken is cooked through and the crumbs are nice and golden.
7. Whilst deep frying the last chicken half, put about 1/3 of a cup of water into a small saucepan and add in the Golden Curry sauce base. Stir constantly till it is broken up. Keep adding in more water till the sauce is at the desired consistency. Once ready, add in the cooked vegetables and stir.
8. Add love, make it super delicious, and serve.

That last step was George’s addition. I had to keep it in 🙂 But really, to serve, just slice up the cooked chicken breast, top with the curry sauce and serve with a side of rice. This really was very tasty and super easy to do. We will be doing it again when we have cravings :p