Japanese Style Curry Sauce (61%) [Water, Potato, Onion Powder, Curry Powder (1.2%) [Turmeric, Coriander, Cumin, Fenugreek, Ginger, Fennel, Cinnamon, Star Anise, Chilli, Cardamom, Mace, Clove, Maltodextrin, Salt], Sugar, Corn Starch, Soybean Oil, Bonito Extract (Fish), Potato Granule, Hydrolyzed Vegetable Protein (Soy), Yeast Extract, Emulsifier (E471), Flavourings (Soy, Milk), Colour (E150c)], Batter Mix (21%) [Corn Flour, Wheat Flour, Rice Flour, Salt, Raising Agents (Disodium Diphosphate, Sodium Bicarbonate)] , Panko Breadcrumb (18%) [Wheat Flour, Corn Starch, Palm Oil, Salt, Sugar, Dried Yeast, Antioxidant (Tocopherol-Rich Extract)]
Preparation and Usage
1 Combine the batter mix with water, coat the chicken or veggies
2 Dip the coated chicken/veg into the panko breadcrumbs, shallow fry
3 Heat the Katsu curry sauce and serve
Mix & Coat: Mix batter from the pouch with 70ml of water to get the consistency of a single cream.
Coat the chicken in the batter mix and dip into the breadcrumbs until evenly coated. Press down firmly so that the breadcrumbs stick well.
Sizzle: Heat the oil in the wok or frying pan and fry the breaded chicken breasts for 5 minutes on each side, or until golden and cooked through.
In the meantime, prepare your salad (optional): peel carrot and cucumber into ribbons, mix with coriander, shredded lettuce, lime juice and sweet chilli sauce.
Simmer: Warm the Katsu curry sauce in a saucepan for 3 minutes, stirring occasionally.
Alternatively, heat the sauce in a microwave: pour the sauce into a bowl and heat on full power (800W) for 1.5 – 2 minutes. Remove the bowl and stir the sauce.
Enjoy: Remove the chicken from the pan with a slotted spoon and leave to drain on kitchen paper. Slice the chicken diagonally. Spoon the curry sauce onto the plate and place the chicken on top of the sauce with the rice and salad to the side and enjoy!