Chicken Katsu Curry

Ingredients · per serving

• 30 g Plain flour
• 200 g Chicken breast
• ½ medium Carrot
• 100 ml Sunflower oil
• 40 g Japanese curry roux cubes
• 1 large Egg
• 50 g Panko breadcrumbs
• 1 tsp Soy sauce
• 15 g Butter
• 1 stalk Spring onion
• to taste Salt
• 75 g Jasmine rice
• ½ medium Onion

Instructions

1. Rinse the rice in cold water until clear. Combine with 150ml water and a pinch of salt. Bring to a boil, cover, lower to lowest heat, 12 min, then rest covered 5 min off heat.
2. Slice the chicken breast horizontally to make 2 thin pieces. Pound between cling film to 5mm thick.
3. Set up 3 plates: seasoned flour, beaten egg, panko. Coat each chicken piece: flour, egg, then firmly press into panko on both sides.
4. For the curry sauce: melt 15g butter in a small pan over medium. Add diced onion, cook 4 minutes until soft. Stir in grated carrot, cook 2 minutes.
5. Add the curry roux cubes, broken into pieces. Stir in 200ml hot water gradually until the cubes dissolve into a glossy sauce. Simmer 2-3 minutes. Taste — add a splash of soy if it needs depth.
6. Heat 1cm sunflower oil in a wide pan over medium-high heat. Fry the chicken 3 minutes per side until deep golden and crisp. Lift onto kitchen paper.
7. Slice each chicken piece into 1cm strips. Spoon rice into bowls, lay chicken alongside, pour the curry sauce over half the chicken so the crispy bits stay crispy. Scatter chopped spring onion.

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