Chicken Katsu Curry

Ingredients

• 600 gchicken breast, cut into bite-sized pieces
• 2onions, sliced (medium, about 300g)
• 2carrots, diced (about 200g)
• 2potatoes, cubed (medium, about 300g)
• 30 gbutter
• 30 gplain flour
• 30 mlcurry powder
• 700 mlchicken stock
• 15 mlsoy sauce
• 15 mlhoney
• 4chicken breast fillets (about 150g each)
• 100 gplain flour
• 2eggs, beaten
• 150 gpanko breadcrumbs
• Vegetable oil for frying
• Salt and pepper

Instructions

1. 1

   Melt butter in a large pot over medium heat. Add onions and cook until soft, about 5 minutes. Add carrots and potatoes, cook 3 minutes.

2. 2

   Sprinkle in flour and curry powder, stir for 1 minute. Gradually add stock while stirring. Add soy sauce and honey. Simmer 20-25 minutes until vegetables are tender and sauce has thickened.

3. 3

   Pound chicken breasts to even thickness (about 2cm). Season with salt and pepper. Set up three shallow bowls: flour, beaten eggs, and panko.

4. 4

   Coat each chicken breast in flour, then egg, then panko, pressing firmly.

5. 5

   Heat 1cm oil in a large frying pan to 170°C. Fry chicken 4-5 minutes per side until golden and cooked through (internal temp 75°C). Drain on paper towels.

6. 6

   Slice katsu into strips. Serve over steamed rice with curry ladled over. Garnish with pickled vegetables if desired.