Katsu Curry

Directions

1. 1

   Peel and chop the carrot, and chop the onion and then blend. Add to a pan, stir through and fry for 5 minutes.

2. 2

   Add a tsp of lazy garlic and fry for a further 2 minutes. Add the honey and stir through.

3. 3

   Add 2 tbsp of plain flour & a tbsp of curry powder and stir.

4. 4

   In a jug, mix a chicken stock pot into 500ml boiling water. Then gradually add this to the pan, stirring throughout to ensure no lumps of flour or curry powder.

5. 5

   Then leave to simmer for around 20 mins. To get a smooth sauce blend once simmered, or it can be left chunky!

6. 6

   While the sauce simmers, flatten the chicken breast and then dip in egg and into seasoned panko breadcrumbs. Pop into the airfryer and cook for 15-18 minutes on 190.

7. 7

   Once the chicken is cooked, slice up and serve alongside the sauce, sticky rice & tenderstem broccoli.