Chicken Katsu Curry

• Chicken breast(600 g)
• Salt(1½ tsp)
• Black pepper(½ tsp)
• All-Purpose Flour(8 tbsp)
• Eggs(2)
• Panko(120 g)
• Rapeseed Oil(8 tbsp)
• Onion(2)
• Carrot(2)
• Potato(2)
• Garlic(2 cloves)
• Ginger(1 tbsp)
• Butter(2 tbsp)
• Curry Powder(2 tbsp)
• Garam Masala(1 tsp)
• Chicken Broth(750 ml)
• Soy sauce(1 tbsp)
• Honey(1 tbsp)
• Ketchup(2 tbsp)
• Steamed Rice(300 g)

Method

1. 1

   Peel and thinly slice {Onion}, cut {Carrot} into small chunks, cut {Potato} into bite-size chunks, finely grate {Garlic} and {Ginger}, and rinse {White rice} until the water runs mostly clear.

   ~12 min

2. 2

   Slice {Chicken breast} horizontally into thin cutlets. Season with {Salt} and {Black pepper}. Coat in {Flour}, dip in beaten {Eggs}, then press into {Panko Breadcrumbs} until well covered.

   ~8 min

3. 3

   Cook the {White rice} in a saucepan with 600ml water. Bring to a boil, cover, reduce the heat, and cook until tender, about 15 minutes. Rest off the heat for 5 minutes.

   ~20 min

4. 4

   Meanwhile, melt {Butter} in a large saucepan over medium heat. Add {Onion}, {Carrot}, and {Potato} with a pinch of salt and cook until the onion softens and starts turning golden, 8 minutes. Stir in {Garlic}, {Ginger}, {Curry Powder}, {Garam Masala}, and {Flour} for 1 minute.

   ~9 min

5. 5

   Gradually pour in {Chicken Stock}, stirring well. Add {Soy sauce}, {Honey}, and {Ketchup}. Bring to a gentle bubble, then simmer until the vegetables are very tender and the curry is thick and glossy, 18 minutes. Lightly mash a few potato pieces into the sauce to help it thicken.

   ~18 min

6. 6

   Heat {Vegetable oil} in a large frying pan over medium-high heat. Fry the breaded chicken for 3–4 minutes per side until golden, crisp, and cooked through. Transfer to a board and rest for 2 minutes.

   ~10 min

7. 7

   Slice the chicken and fold most of it into the curry so the sauce partially coats and tucks around the pieces, keeping a few slices on top for texture. Serve the curry over the rice.

   ~1 min