Katsu Chicken Curry – recipe | Unilever Food Solutions UK

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  1. Method:

    • Mix the Water and Plain Flour and Seasoning together to create a smooth paste.
    • Dip Chicken Breast into flour and water paste then into panko Breadcrumbs ensuring the chicken is completely covered.
    • To cook Jasmine Rice. Rinse under running water till clear to remove alittle of the starch.
    • In a covered pan bring rice, salt and 1litre of water to boil, and simmer for 10 minutes. Leave to rest covered for 15 minutes.
    • Fry the chicken until golden and above 75c.
    • Pour the KNORR Blue Dragon Katsu Sauce into a saucepan and bring to a simmer for 3 minutes.
    • Slice the chicken and place onto a plate. Top with quenelle of the rice.
    • Pour the sauce over the chicken, garnish with tenderstem Broccoli and serve.