Katsu Chicken Kyiv with Coconut Curry Sauce

Cooking Time
48
Portions
4

Ingredients

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  • g Country Range Chicken Fillets
  • g Country Range Katsu Curry Sauce
  • g Country Range Panko Breadcrumbs
  • g Country Range Desiccated Coconut
  •   tsp Country Range Madras Curry Powder
  • g Egg beaten
  • g Country Range Plain Flour
  • ml Country Range Coconut Milk
  • g Country Range Katsu Curry Sauce
  • ml Vegetable oil
  •   Shallots, sliced
  • g Ginger, grated
  • g Garlic, grated
  •   Lemon grass stick
  •   Chillies
  •   Basil, small bunch
  •   Mint, small bunch
  •   Coriander, small bunch
  • g Limes (juiced)
  •   Salt and pepper to taste

  • 1

    Step 1

    Freeze the Katsu Curry Sauce into small finger sized silicon moulds.
  • 2

    Step 2

    Cut the chicken at the thickest part with a sharp knife to form a pocket without puncturing the surfaces of the chicken
  • 3

    Step 3

    Place a frozen finger of katsu sauce into each chicken pocket.
  • 4

    Step 4

    Coat each one in flour, then beaten egg, then the bread crumb mix. You can now freeze these until service
  • 5

    Step 5

    Deep fry the chicken for 2 mins then bake in the oven at 180c for 16 mins.
  • 6

    Step 6

    To make the coconut katsu sauce – sweat the shallot, ginger, lemon grass, garlic and chilli in a little oil.
  • 7

    Step 7

    Add the coconut milk and katsu sauce and simmer for 2 mins. Add the basil, mint and coriander and then add the lime juice. Season to taste with soy sauce.
  • 8

    Step 8

    Season the chicken to taste and serve with hot katsu sauce and the coconut curry sauce.

Ingredients

  • 4 g Country Range Chicken Fillets
  • 100 g Country Range Katsu Curry Sauce
  • 25 g Country Range Panko Breadcrumbs
  • 25 g Country Range Desiccated Coconut
  • 1 tsp Country Range Madras Curry Powder
  • 2 g Egg beaten
  • 50 g Country Range Plain Flour
  • 200 ml Country Range Coconut Milk
  • 200 g Country Range Katsu Curry Sauce
  • 20 ml Vegetable oil
  • 1 Shallots, sliced
  • 10 g Ginger, grated
  • 10 g Garlic, grated
  • 1 Lemon grass stick
  • 2 Chillies
  • 1 Basil, small bunch
  • 1 Mint, small bunch
  • 1 Coriander, small bunch
  • 2 g Limes (juiced)
  • 1 Salt and pepper to taste