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Air Fryer Katsu Curry

by Kevin Dundon

 

This Japanese-style curry is full of flavour and crunch, yet not as spicy as Indian or Thai curries.

Serves 4

Preparation time
10 Minutes
 
Cooking time
30 Minutes
 

Ingredients

For the katsu curry sauce:

1 tbsp rapeseed oil

1 onion, chopped

2 garlic cloves, crushed

1 carrot, thinly sliced

3cm ginger, peeled and grated

2 tbsp mild curry powder

2 tsp ground turmeric

400ml coconut milk

1 tsp honey

 

For the chicken:

4 small skinless chicken breasts

50g plain flour

2 tbsp SuperValu Signature Tastes Soy & Ginger Sauce

2 egg yolks, lightly beaten

100g panko breadcrumbs

Oil spray

 

To serve:

200g basmati rice, boiled

1 bunch of spring onions, sliced

tbsp coriander leaves

1 lime, cut into wedges

Directions

1. 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).

2. 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.

3. Cover and simmer over low heat for 5-8 minutes. Then, flatten the chicken fillets evenly.

4. In the meantime, mix the flour with the soy sauce and enough water in a large bowl to create a light coating batter.

5. Place the breadcrumbs in a second bowl. Dip the chicken pieces in the flour mixture, then the egg mixture, and finish 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).

6. Place some boiled rice in serving bowls, add some curry sauce and top with the katsu chicken.

7. Serve with spring onion, herbs and lime wedges.

 
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