– Katsu Curry Sauce
– 1 medium white onion
– 1 medium carrot
– 2 cloves of garlic
– 2 cm of fresh ginger
– 1 teaspoon garam masala, turmeric, medium curry powder
– 2 tablespoons of flour
– 600 ml of boiled water
– 1 tablespoon of mango sauce
– olive oil
– 2 medium chicken breasts
– 250 ml of low-fat milk
– 2 tablespoons of medium curry powder
– 2 cloves of crushed garlic
– 100 g panko breadcrumbs
– olive oil
– coriander rice
– 150 g long grain basmati rice
– 400 ml of water
– A small bunch of coriander
1: Chop the onion, garlic, and ginger into small cubes and sauté in a pan with a little olive oil.
2:Add one soft, finely chopped medium carrot and mix until soft.
3: Add a small handful of finely chopped coriander sticks and mix
4: Add turmeric, garam masala, and curry powder and fry for a minute.
5: Add the flour and cook for two minutes on low heat.
6: Gradually add 600 ml of boiling water to the pan, stirring until the sauce begins to thicken.
7: Add all the water, bring the sauce to a boil, and cook for 15 minutes.
8: Add mango chutney and salt and pepper to taste.
9: One thick sauce. Set it aside.
10: Place the chicken breast brushes and add them to a bowl with the yogurt, curry powder, and garlic. Mix well, cover, and marinate for 2 hours.
11: When ready, remove chicken from milk and coat with panko breadcrumbs, making sure chicken is completely coated.
12: Add the rice to a saucepan with 300 ml of water and salt. Bring the mixture to a boil and cook for 10 minutes. Turn off the heat and turn off the rice until all the liquid has been absorbed and cooked.
13: In a hot pan, add enough oil to cover a quarter of the chicken breasts and lightly fry until golden on both sides and bake at 75 degrees.
14: Slice the chicken breasts into thin strips and pour the katsu sauce over them.
15: Finely chop the coriander and add it to the rice. Mix well and serve with chicken.