Ingredients

Sauce:

1 Large Onion; 1 Tablespoon Vegetable Oil

800ml Water; 100g Yutaka Japanese-Style Curry

Steamed White Rice

Chicken Katsu

Chicken Breast; Salt & Pepper

50g Plain Flour; 1 Large Egg

100g Yutaka Panko; Deep frying oil

Chicken Katsu Curry is one of the most iconic Japanese dishes here. With our panko and curry sauce, you can make your own Chicken Katsu Curry at home.

Chop Onion into small pieces. Add a little oil to the pan.
Gently fry chopped onions on low heat until lightly browned Add 800ml of cold water and bring to a boil.
Add 800ml of cold water and bring to a boil.
Turn the heat to medium and simmer for 7 minutes. Then let the sauce cool down for a few minutes.
Add 100g of Yutaka Curry and stir until dissolved. Simmer on low heat and stir until sauce thickens.
Season the chicken breast with salt and pepper. Coat seasoned chicken with plain flour. Dip chicken in egg and coat with Yutaka Panko.
Add oil to pan and bring the heat to 170*C. Deep fry the chicken for 6-8 minutes. Alternatively cook in the oven for 20-30 minutes (200°C).
Serve with boiled rice and sliced chicken. Add sauce.

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