Chicken Katsu Curry Udon

Name: Chicken Katsu Curry Udon
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: Asian Inspiration
Ingredients: 2 Lilydale Free Range Chicken Breast; Â½ cup all purpose flour; 1 egg, lightly whisked; 1 cup panko breadcrumbs; Neutral oil for frying; 2Â tablespoonÂ vegetable oil; 1Â onionÂ sliced; 1Â carrotÂ sliced into rounds; Â½Â tablespoonÂ garam masala; Â½Â teaspoonÂ cayenne powder; 1.2Â LÂ dashi or vegetable stock; 2Â tablespoonÂ soy sauce; 1Â packÂ 5 cubes Japanese curry roux; 400Â gÂ fresh udon noodlesÂ vacuum sealed; 2Â spring onionsÂ thinly sliced, to serve; Shichimi Togarashi,Â to serve

10 mins Prep

30 mins Cook

4 Serves

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Chicken Katsu

2 Lilydale Free Range Chicken Breast
½ cup all purpose flour
1 egg, lightly whisked
1 cup panko breadcrumbs
Neutral oil for frying

Curry Udon

2 tablespoon vegetable oil
1 onion sliced
1 carrot sliced into rounds
½ tablespoon garam masala
½ teaspoon cayenne powder
1.2 L dashi or vegetable stock
2 tablespoon soy sauce
1 pack 5 cubes Japanese curry roux
400 g fresh udon noodles vacuum sealed
2 spring onions thinly sliced, to serve
Shichimi Togarashi, to serve

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Place chicken breast between two pieces of grease-proof paper. Using a meat tenderiser or a rolling pin, pound until approximately 1.5 centimeters thick.
Lay out flour, egg and breadcrumbs in three separate trays. Dip each chicken breast into flour first, shaking off any excess. Dredge in the whisked egg, again allowing excess to drip away. Finally, place on to panko breadcrumbs and pat down each side creating a nice, even coat.
Heat oil in a frying pan, deep enough to cover at least one side of the chicken breast. Test the oil by dropping a single breadcrumb in – if it is ready, the oil will sizzle.
Pan fry chicken breasts for approximately three minutes on each side. Adjust the heat if necessary – you don’t want your chicken to burn! They should be crunchy and golden on the outside. Once cooked, place on to a paper towel lined tray. Repeat process with second chicken breast.
To make the curry udon: heat oil in a pot over medium heat. Add onions and carrots and cook until soft and lightly brown.
Add garam masala and cayenne and stir through vegetables. Pour in dashi and soy sauce. Turn heat to low and add curry roux cubes, stirring well until they dissolve completely.
Prepare udon noodles according to package instructions. Divide among soup bowls. Pour over curry broth. Slice chicken katsu, and divide among bowls – two large chicken breasts will serve four. To serve, sprinkle with spring onions and shichimi togarashi.