Sweet Potato Katsu Curry

Ingredients

• 2-3 tbsp vegetable oil
• 1 onion, diced
• 1 garlic clove, minced
• 1 birds eye chilli, finely chopped
• 2.5cm piece of ginger, peeled & grated
• 1 tsp turmeric
• 2 heaped tbsp mild curry powder
• 1 tbsp plain flour
• 300ml chicken or veg stock
• 100ml coconut milk
• 1 tsp light soy sauce
• 1 tsp sugar to taste
• For the panko Sweet Potato - 2 large potatoes, peeled and cut into 1/2cm slices
• 50g of all-purpose flour
• 150ml water
• 100g panko breadcrumbs
• Vegetable or an alternative high smoke oil for shallow frying

Method

1. Fry the chopped onion, garlic and chilli in vegetable oil until soft. Ensure the pan is on a low to medium heat to avoid burning anything
2. Add your spices and cook on a low to medium heat until fragrant
3. Add the flour to the pan and cook for 2 minutes stirring occasionally - it's this roux which will make your sauce the correct consistency.
4. Add the stock bit by bit, stirring as you go, followed by your coconut milk. Finish with your sugar and soy sauce. Leave to simmer
5. Strain through a sieve to make smooth
6. To make the Panko Sweet Potato - prepare 4 plates. Pour a generous amount of flour, salt and pepper on the first plate. Mix 50g of flour and 150ml of water to make a batter, stirring continuously until smooth, pour onto the second plate.
7. Use the third plate for the panko breadcrumbs and line the fourth plate with baking paper.
8. Fill a small frying pan or the bottom of a wok with frying oil and let it heat up
9. Coat the sweet potato slices in seasoned flour first, then batter and finally in breadcrumbs
10. Press the breadcrumbs into the slices and shake each piece gently before putting onto hot oil to allow excess breadcrumbs to come off.
11. Fry for about 1-2minutes on each side – until the coating becomes golden brown. Place freshly fried pieces on a plate with a kitchen towel to get rid of excess oil
12. Serve with rice and a generous amount of katsu curry sauce