Lay's® Katsu Curry

Heat the butter and oil in a saucepan.

Peel and dice the onion and garlic, then sauté them in the pan.

Grate the ginger and add it to the onions. Sauté for another 3 minutes.

Peel the carrot and potato, cut them into finger-sized cubes, and add them to the pan.

Sauté for another 4-5 minutes.

Stir in the Japanese curry paste.

Pour in the coconut cream and water. Cover and simmer until the vegetables are soft.

Meanwhile, slice the chicken breast into thin strips.

Season with salt, pepper, and dried garlic powder.

Crush the Lay’s® Barbecue chips into small crumbs.

Coat the chicken strips in flour, then dip them into the beaten eggs, and finally roll them in the crushed Lay’s® Barbecue chips.

Cook in an air fryer at 210°C (410°F) for 10-12 minutes until crispy.

Once the vegetables are tender, grate in the lime zest, squeeze in the juice, and blend the mixture until smooth.

On one side of the plate, place whole Lay’s chips as a side dish.

Pour the sauce onto the other side, then place the sliced crispy chicken on top.

Garnish with sliced green onions and serve with fresh arugula.