CHICKEN KATSU CURRY

Ingredients:

1 (500g)	pack	PUREFOODS CRISP 'N JUICY CHICKEN KATSU, cooked according to package directions
7	cups	cooked rice

Curry Sauce:

1 (400mL)	can	coconut cream
1/4	cup	Japanese curry
1/4	cup	water
2 (70g)	pc	potatoes, peeled and cut into 1 inch cubes
1 (70g)	pc	carrot, peeled and cut into 1 inch cubes
1/2	tsp	patis

Procedure:

In a pan, heat coconut cream, curry and water. Bring to boil, and then lower heat and add potatoes and carrot. Simmer covered until veggies are tender and sauce thickens, stirring occasionally.
Arrange chicken katsu pieces in individual bowls or casserole with rice and then pour sauce over chicken katsu.

Note/s:

Buy Japanese curry that is packed in a box.

Makes 7 servings.

(Yield: 7 pc chicken katsu & 2 cups sauce/1 pc katsu & 1/4 cup sauce per serving)

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