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An unusual, sweet-tasting curry from Ching-He Huang adds a South East Asian touch to an Indian-style curry.

This is a kid favorite, and every time I serve it I have happy people. It is a curry, but not TOO curry, you can make it spicier with an chopped chili pepper. Original Katsu chicken is made with fried chicken, and I have included the instructions for that one on another recipe.

Deep-fry the chicken breast fillets one at a time in the vegetable oil for 3-4 minutes until golden and crisp. Remove the chicken breast fillets with a slotted spoon or frying basket and drain on kitchen paper and keep warm in a warm oven.

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Chicken Katsu Curry