Chicken katsu curry

Ingredients

For 4 portions

• 🍗 4 medium chicken breast (raw, boneless)
• 🌾 50g flour
• 🍳 1 medium egg
• 🍞 100g dried breadcrumbs
• 🏺 4 Tbsp sunflower oil
• 🍚 300g rice (dry)
• 🧅 1 medium onions
• 🥕 1 medium carrots
• 🥔 1 medium potato
• 🌿 2 Tbsp curry powder
• 🍗 1 cube chicken stock cube
• 🥤 400ml tap water
• 🍯 1 Tbsp honey
• 🥣 1 Tbsp soy sauce

Method

1. Cook the rice according to the packet and keep warm.
2. For the curry sauce: finely chop the onion; dice the carrot and potato. Heat 1 Tbsp of the oil in a saucepan and soften the onion for 5 minutes. Add the carrot and potato and cook for another 5 minutes. Stir in the curry powder and 2 Tbsp of the flour; cook for 1 minute. Gradually add the water, crumbled stock cube, honey and soy sauce, stirring to avoid lumps. Simmer for 15–18 minutes until the vegetables are soft and the sauce has thickened. Blend until smooth if preferred, or leave chunky. Keep warm.
3. Place the chicken breasts between two sheets of baking paper and gently flatten to an even thickness of about 1.5 cm. Season lightly.
4. Set up three shallow bowls: flour, beaten egg, and breadcrumbs. Coat each piece of chicken first in flour, then egg, then breadcrumbs, pressing to adhere.
5. Heat the remaining oil in a large frying pan over medium heat. Fry the chicken for 4–5 minutes per side until the coating is deep golden and the chicken is cooked through. Drain on kitchen paper.
6. Slice the katsu into strips. Serve over the rice with a generous ladle of the curry sauce.