INGREDIENTS

• 4 x 150g free-range skinless boneless chicken breasts cut into strips

• 250 ml crème fraiche

• 2 heaped teaspoons medium curry powder

• 2 cloves of garlic

• 120 g panko breadcrumbs

• 400g basmati rice

• 25 g creamed coconut

• A good glug/400ml of oil for frying the chicken

• SAUCE

• 1 onion

• 1 cloves of garlic

• 1 thumb-sized piece of ginger

• 1 medium carrot

• Approx. 30g of fresh coriander

• olive oil

• 1 teaspoon each garam masala, medium curry powder, turmeric

• 2 heaped tablespoons plain flour

• 1 heaped teaspoon mango chutney

• ½ large cucumber cut into ribbons with a peeler

How to cook this? Go to https://websitebuilder.123-reg.co.uk/home/site/ca0495f0/blog/an-old-favourite-katsu-curry