The combination of silky, aromatic sauce & the crunch of breaded meat is what makes katsu curry such a long standing favourite among home cooked dishes in Japan.
1 tbsp sunflower oil
1 onion, finely chopped
100g S&B Golden Curry Sauce Mix (mild, med-hot or hot)
4 chicken breasts or pork loin steaks
1/2 carrot, grated
Salt & pepper
50g plain flour
1 egg, beaten
100g panko breadcrumbs
Sunflower oil for deep frying
Cooked rice & a selection of vegetables, to serve
Heat 1 tbsp of oil in a large saucepan, fry the onion & carrot over a med heat until softened. Add the water, bring to the boil, reduce the heat & simmer for 10 mins. Remove from the heat then add the curry sauce mix, in pieces, stir until completely melted. Simmer gently for another 5 mins, stirring constantly.
Season both sides of the chicken or pork . Lightly coat with flour, dip in beaten egg & then coat with panko.
Heat the remaining oil in a large heavy-based saucepan to 170°C . Deep fry the meat for 3-4 mins each side until golden & cooked through. Drain on kitchen paper.
Slice the meat, drizzle with curry sauce, serve with cooked rice & enjoy!