Chicken Katsu Curry

Ingredients

• 2 Large Chicken Breasts
• Salt and Black Pepper, to taste
• 50g Plain Flour
• 2 Eggs, beaten
• 120g Panko Breadcrumbs
• Vegetable Oil, for frying
• 1 tablespoon Vegetable Oil
• 1 Onion, diced
• 2 Garlic Cloves, minced
• 1 Carrot, diced
• 1 tablespoon Mild Curry Powder
• 1 teaspoon Garam Masala
• 500ml Chicken Stock
• 1 tablespoon Soy Sauce
• 1 teaspoon Honey
• 1 teaspoon Cornflour mixed with 2 tablespoons Water
• 300g Cooked Japanese or Basmati Rice
• Spring Onions, sliced, for garnish

Instructions

1. Slice each chicken breast horizontally to create four thin cutlets. Season with salt and black pepper.
2. Coat each piece in flour, then egg, then panko breadcrumbs.
3. Heat vegetable oil in a frying pan and fry the chicken for 3–4 minutes per side until crisp, golden and cooked through. Transfer to a wire rack.
4. Meanwhile, heat 1 tablespoon of oil in a saucepan and cook the onion and carrot until softened.
5. Add the garlic, curry powder and garam masala. Cook for 1 minute until fragrant.
6. Pour in the chicken stock, soy sauce and honey. Simmer gently for 15 minutes.
7. Blend the sauce until smooth, then return it to the pan.
8. Stir in the cornflour mixture and cook until the sauce thickens.
9. Slice the crispy chicken into strips.
10. Serve over rice with plenty of curry sauce and garnish with sliced spring onions.

instructions_source: editorial-classic