Chicken Katsu Curry Udon Soup

Ingredients

• Chicken breast

  raw, skinless

  2 full breast (both fillets) or 472g

• Whole wheat flour

  whole-grain

  120g

• Egg

  whole

  6 medium or 264g

• Breadcrumbs

  dry, grated, seasoned

  100g

• Onion

  raw

  1 medium or 110g

• Carrots

  raw

  1 medium or 61g

• Apple

  with skin

  1 medium or 182g

• Ground ginger

  1 tsp or 2g

• Garlic

  raw

  1 tsp or 3g

• Curry powder

  3 tbsp or 19g

• Whole wheat flour

  whole-grain

  1 tbsp or 8g

• Curry Paste, Garam Masala

  Patak's

  1 tablespoons or 50g

• Chicken stock

  home-prepared

  4 cup or 960g

• Honey

  1 tsp or 7g

• Soy sauce

  regular sodium, shoyu

  1 tbsp or 16g

• Egg noodles

  cooked, unenriched, salted

  800g

• Scallions

  raw

  2 medium or 30g

• Salt

  table

  1 dash or 0.4g

• Canola oil

  high stability, non-trans, high oleic (70%)

  2 tbsp or 28g

Directions

1. Slice your chicken breasts in half depthways to create 4 thin fillets.
2. Pour your flour, 2 of your eggs and panko breadcrumbs into 3 bowls. Beat the eggs and season the flour with salt.
3. Dunk your chicken breast fillets in the flour, egg and breadcrumbs respectively, then set to one side on a plate.
4. Heat a good glug of vegetable oil in a high sided frying pan over a medium-high heat. Gently place your chicken fillets in the oil and fry over a medium heat for about 2 minutes on each side, by which time they should be deep golden brown and crisp, with tender chicken within. Set aside and keep warm.
5. Cook your remaining eggs for 6 minutes in boiling water, then plunge in ice cold water to stop them cooking any more. Peel and set aside.
6. Make your sauce. Peel and grate your onion, carrot and apple on the coarse side of a grater.
7. Heat a glug of vegetable oil in a saucepan over a medium heat. Add your grated carrot and onion, then cook out for 10 minutes until soft and caramelised.
8. Add your apple, Very Lazy Chopped Ginger and Very Lazy Chopped Garlic to the pan and cook out for 2 minutes before tipping in your curry powder and flour. Give it a good mix to coat your vegetables and cook out for 2 minutes longer.
9. Pour in your chicken stock along with your garam masala, honey and soy sauce, then simmer for 5 minutes until thickened and slightly reduced. Season to taste.
10. Pop your udon noodles into the broth and simmer for 3 minutes until they have separated from each other and are tender to bite.
11. Pour your udon and curry broth into bowls and top with your crispy chicken breast and your halved boiled eggs. Sprinkle with spring onions and serve.
12. Recipe by: MOB Kitchen (source: https://www.mobkitchen.co.uk/recipes/chicken-katsu-curry-udon-soup)