FAST

VEGETARIAN

GLUTEN FREE

DAIRY FREE

Chicken katsu curry

SERVES 4

800 gm chicken tenderloins
100 gm Kewpie mayonnaise
225 gm panko breadcrumbs (Japanese)
Peanut or grapeseed oil, to shallow-fry
Steamed rice, Japanese pickled vegetables, tonkatsu sauce, micro green shiso (optional) and furikake, to serve (see note)

KATSU SAUCE

2 tbsp peanut or grapeseed oil
1 onion, thinly sliced
1 tbsp finely grated ginger
2 garlic cloves, finely chopped
1 tbsp curry powder
1 tsp garam masala
2 tbsp plain flour
250 ml Obento tonkatsu sauce

1 For chicken katsu, place chicken and mayonnaise in a large bowl and season. Toss to coat each tenderloin well in mayonnaise. Working with one piece of chicken at a time, place in panko and turn to coat all over. Transfer to a tray and repeat with remaining chicken and panko. If time permits, refrigerate before cooking to set the coating (30 minutes).

Meanwhile, for katsu sauce, heat oil in a saucepan over medium-high heat, add onion, ginger and