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
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