Here is my go at the ever popular Chicken Katsu curry. Who needs Wagamama when you can make this?
- 2x Skinless Boneless Chicken Thighs
- Panko Bread Crumbs
- 1 Egg
- For the sauce
- 165ml Coconut Milk
- ½ tsp Ginger Powder
- 1 tsp Curry powder
- ½ tsp Garlic Powder
- 1 tbsp Soy Sauce
- 1 – ½ tbsp Honey
- 1 Spring Onion (Chopped)
Start off by breading the chicken thighs. Beat the egg then dip each thigh into the egg followed by the breadcrumbs, if you want it extra crispy, double dip back into the egg and then for a second coat of breadcrumbs.
Bake the chicken in the oven at 220 for about 10 minutes. While the chicken cooks put all of the sauce ingredients into a saucepan, bring to boil and then simmer and reduce for 5 minutes. Once cooked, leave to one side.
Cook 1/3 cup of rice to 2/3 cups of water, bring to the boil and simmer for 10 minutes. Once the chicken and rice are done, plate up and smother in the sauce.