The smooth veggie sauce with the distict Japanese curry flavour is a taste I love.
Deep fried chicken breast covered in Panko is so succulent and tasty and easy to prepare. Serve it with the curry sauce and a bowl of rice and you have the perfect meal.
1 chicken breast
100 g Panko breadcrumbs
50 g flour
1 tsp dried onion and garlic powder
salt and pepper
1 piece of leek
2 cloves of garlic
2 tbsp soy sauce
2 tbsp apple chutney
2 pieces Japanese curry roux
Peel the veggies and cook the rice. Cut the chickenbreast into thin slices and bash with a meat cleaver until thin.
Make 3 plates with flour, egg and panko and season the flour.
In a pot start the onions and garlic with some oil and get it soft, add the rest of the veggies and enough water to cover all the veggies. Cook for 10 minutes and then add 2 cubes of curry roux and a bit of soy, chutney and cook until the liquid thickens.
The addition of of soy and other ingredients is common in the households. You can add ketchup or Worchestersauce as well.
Drain on kitchen paper and then cut into slices and serve with rice and sauce.