Kevin's Air Fryer Katsu Curry
By Kevin Dundon
4 people
30 minutes
10 minutes
Ingredients
- 1 - Carrots (thinly sliced)
- 400 ml Coconut Milk
- 4 tbsp Coriander
- 2 - Egg Yolks (lightly beaten)
- 2 cloves Garlic (crushed)
- 3 cm Ginger (peeled and grated)
- 1 tsp Honey
- 1 - Lime (cut into wedges)
- 1 tbsp Oil Spray
- 1 - Onion (chopped)
- 100 g Panko Bread Crumbs
- 50 g Plain Flour
- 1 bunch Spring Onions (sliced)
- 2 tbsp SuperValu Signature Tastes Ginger & Soy Sauce
- 2 tbsp Turmeric
For the Chicken:
-
4
small
Chicken Breast
For the Katsu Curry Sauce:
-
1
tbsp
Rapeseed Oil
To Serve:
-
200
g
Basmati Rice
(boiled)
Method
- First, make the curry sauce. Heat 1 tbsp of rapeseed oil in a saucepan, sauté the onions, garlic, ginger, and carrots until soft (about 8 minutes).
- Add the ginger and cook for another 30 seconds. Remove from the heat, then stir in the curry powder and turmeric. Fold in the coconut milk and honey and season well.
- Cover and simmer over low heat for 5-8 minutes. Then, flatten the chicken fillets evenly.
- In the meantime, mix the flour with the soy sauce and enough water in a large bowl to create a light coating batter.
- Place the breadcrumbs in a second bowl. Dip the chicken pieces in the flour mixture, then the egg mixture, and fi nish in the breadcrumbs, turning until well coated. Place in the air fryer. Spray with oil and cook for 15-20 minutes until cooked through (depending on the thickness and sizes of the chicken pieces).
- Place some boiled rice in serving bowls, add some curry sauce and top with the katsu chicken.
- Serve with spring onion, herbs and lime wedges.
