Recipe Inspiration

Ingredients...

400ml coconut milk

42g Essential Cuisine Indian Inspired Keralan Seasoning

15g cornflour

10g maple syrup

Milk bread

¼ white cabbage, finely shredded

10ml red wine vinegar

5 chicken breasts

100g flour

100g panko breadcrumbs

2 eggs

Method...

1. In a pan, boil the coconut milk with 32g of the Indian Inspired Keralan Seasoning and the maple syrup. Let down the cornflour with a little water. Add to the coconut milk and cook out for 2 minutes. Set aside to cool

2. Mix the cabbage with the vinegar and set aside

3. Slice the chicken breast lengthways into 10 even sized slices. Mix the remaining 10g Indian Inspired Keralan Seasoning with the flour, then pane the chicken breast through the flour, egg then breadcrumbs

4. Deep fry the chicken until crispy, golden brown and cooked through

5. Slice the milk bread into 20 slices. Remove the crusts. Spread with the katsu sauce. Add the chicken, sprinkle with the cabbage, then top with the milk bread to form a sandwich

6. Slice the sides to make a perfect line