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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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.