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EASY CHICKEN KATSU WITH CURRY SAUCE

Ingredients:

1 (500 g) pack PUREFOODS CRISP 'N JUICY CHICKEN KATSU
1 (950 mL) pack cooking oil, for deep-frying
7 cups cooked rice
1 (1 g) pc onion leek, cut into thin strips and curled in ice cold water

Curry Sauce

1 (400 mL) can coconut milk
1/2 (99 g) pack Japanese curry paste
1/4 cup water
1 (100 g) pc potato, peeled and cut into 1 cm cubes
1 (100 g) pc carrot, peeled and cut into 1 cm cubes
1/2 tsp patis

Procedure:

  1. Deep-fry katsu in oil until cooked through and golden brown, or for approximately 3-5 minutes. Drain excess oil on paper towels.
  2. In a pan, heat coconut milk, curry paste and water. Let simmer and then add potato and carrot. Season with patis. Simmer covered until sauce thickens, stirring occasionally.
  3. Arrange rice in bowls. Pour some sauce, top with katsu and a bit of sauce on katsu. Garnish with curly leeks. Serve the rest of the sauce on the side.

Makes 7 servings.

(Yield: 7 pc katsu & 2-1/3 cups curry sauce/ 1 pc katsu & 1/3 c sauce per serving)

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