Chicken Katsu Curry

Ingredients

• • 4 chicken breasts, butterflied
• • 1 cup panko, 1 egg, flour for dredging
• • 2 onions, diced; 2 carrots, diced
• • 1 box Japanese curry roux
• • 4 cups water or stock
• • Steamed short-grain rice to serve

Method

1. 1

   Sauté onions and carrots until soft, add water and simmer 15 minutes.

2. 2

   Off heat, melt in curry roux blocks until thickened. Keep warm.

3. 3

   Season chicken, dredge in flour, dip in egg, coat in panko.

4. 4

   Fry in 1-inch oil at 170°C until golden, 4 minutes each side. Rest then slice.

5. 5

   Plate rice, lay sliced katsu beside it and ladle curry generously over.