Chicken Katsu Curry with Cucumber Salad
30 min
Poultry
121107
For 2 Portions
380 g
chicken breast (boneless, skinless)
200 ml
coconut milk
60 g
breadcrumb
10 g
ginger
2
green onion
2
egg
1
yellow onion
1
lime
1
carrot
1/3
cucumber
4 tbsp
all-purpose flour
2 tbsp
curry powder
2 tbsp
sunflower oil
2 clove(s)
garlic
pepper
salt
1. All set?
2. Preheat oven to 355°F (fan, recommended) or 375°F (conventional).
3. Whisk egg in a bowl.