Plant-Based Chicken Katsu Curry

Ingredients:

For the Plant-Based Chicken Katsu:

1 package of Veggie Valley Chicken Breast/Burger
1 cup all-purpose flour
1 cup panko breadcrumbs
1/2 cup plant-based milk
2 tbsp olive oil
Salt and pepper to taste
For the Curry Sauce:

2 tbsp vegetable oil
1 large onion, finely chopped
2 garlic cloves, minced
1-inch piece of ginger, grated
2 medium carrots, sliced
2 medium potatoes, diced
2 tbsp curry powder
1 tbsp flour
2 cups vegetable broth
1 tbsp soy sauce
1 tbsp maple syrup or sugar
Salt and pepper to taste
For Serving:

Cooked white rice
Pickled radish or ginger (optional)
Fresh cilantro for garnish (optional)
Instructions:

Prepare and Cook Plant-Based Chicken Katsu:

Preheat oven to 400°F (200°C).
Season the Veggie Valley Chicken Breast/Burger with salt and pepper.
Set up a breading station with three bowls: one with flour, one with plant-based milk, and one with panko breadcrumbs.
Dip each piece of chicken into the flour, then the milk, and finally coat with panko breadcrumbs.
Heat olive oil in a skillet over medium-high heat. Fry the breaded chicken pieces until golden brown on both sides, about 2-3 minutes per side.
Transfer the fried chicken pieces to a baking sheet and bake in the preheated oven for 10-15 minutes until cooked through and crispy.
Prepare Curry Sauce:

In a large pot, heat vegetable oil over medium heat. Add the chopped onion and sauté until translucent.
Add the minced garlic and grated ginger, and cook for another 1-2 minutes until fragrant.
Stir in the sliced carrots and diced potatoes. Cook for 5 minutes, stirring occasionally.
Sprinkle curry powder and flour over the vegetables, stirring to coat evenly.
Gradually add vegetable broth, stirring constantly to avoid lumps. Bring to a simmer.
Add soy sauce and maple syrup (or sugar). Simmer the sauce for 15-20 minutes, or until the vegetables are tender and the sauce has thickened. Season with salt and pepper to taste.
Serve:

Slice the baked plant-based chicken katsu into strips.
Serve over a bed of cooked white rice.
Ladle the curry sauce over the chicken and rice.
Garnish with pickled radish or ginger and fresh cilantro, if desired.
Step-by-Step Guide:

Step 1: Preheat oven to 400°F (200°C). Season the Veggie Valley Chicken Breast/Burger with salt and pepper.
Step 2: Set up a breading station with three bowls: one with flour, one with plant-based milk, and one with panko breadcrumbs.
Step 3: Dip each piece of chicken into the flour, then the milk, and finally coat with panko breadcrumbs.
Step 4: Heat olive oil in a skillet over medium-high heat. Fry the breaded chicken pieces until golden brown on both sides, about 2-3 minutes per side.
Step 5: Transfer the fried chicken pieces to a baking sheet and bake in the preheated oven for 10-15 minutes until cooked through and crispy.
Step 6: In a large pot, heat vegetable oil over medium heat. Add the chopped onion and sauté until translucent.
Step 7: Add the minced garlic and grated ginger, and cook for another 1-2 minutes until fragrant.
Step 8: Stir in the sliced carrots and diced potatoes. Cook for 5 minutes, stirring occasionally.
Step 9: Sprinkle curry powder and flour over the vegetables, stirring to coat evenly.
Step 10: Gradually add vegetable broth, stirring constantly to avoid lumps. Bring to a simmer.
Step 11: Add soy sauce and maple syrup (or sugar). Simmer the sauce for 15-20 minutes, or until the vegetables are tender and the sauce has thickened. Season with salt and pepper to taste.
Step 12: Slice the baked plant-based chicken katsu into strips. Serve over a bed of cooked white rice. Ladle the curry sauce over the chicken and rice. Garnish with pickled radish or ginger and fresh cilantro, if desired.