Chicken Katsu Curry Rice
Flavourful Japanese curry rice served with chicken katsu makes the ultimate comfort food.
SERVING
2 Pax
COOK TIME
30 Minutes
INGREDIENTS
| 1 tbsp | Vegetable Oil |
| 1 | Onion, chopped |
| 5 cloves | Garlic, peeled |
| 2 | Carrots, chopped |
| 1 tbsp | Plain Flour |
| 1 tbsp | Curry Powder |
| 600ml | Chicken Stock |
| 2 tbsp | Brown Sugar |
| 1 tbsp | Soy Sauce |
| 1 | Bay Leaf |
| 1/2 tbsp | Garam Masala |
| 4 | Small Chicken Breasts |
| 100g | Flour, seasoned with Salt & Pepper |
| 1 | Egg, beaten lightly |
| 250g | Panko Breadcrumbs |
| Oil for Frying | |
| 1 Serving | Japanese Rice |
| Pickles, to serve | |
| Salad, to serve |
DIRECTIONS
| 1 | To make the sauce, heat the oil in a small pan. Add the onion and garlic, and saute it for 2 minutes. |
| 2 | Throw in carrots and cook it for 10 minutes with the lid on until carrots are soft. |
| 3 | Stir in the flour and curry powder, and cook for a minute. |
| 4 | Pour in the stock slowly until combined. Do this gradually to avoid getting lumps. |
| 5 | Add the sugar, soy sauce, and bay leaf, and bring to the boil. Then reduce heat and simmer for approximately 20 minutes or until sauce thickens. |
| 6 | Add the garam masala, then pass the sauce through a sieve. |
| 7 | Lay the seasoned flour, egg, and breadcrumbs on separate plates. |
| 8 | Coat the chicken in the flour, then dip it into the egg and finally into the breadcrumbs. |
| 9 | Heat the oil in a frying pan and fry the breaded chicken for 5 minutes on each side, or until golden. |
| 10 | Remove the chicken from the pan and blot it with a paper towel. |
| 11 | Slice the chicken diagonally and serve with the sauce drizzled over, rice, pickles, and salad. |
For a healthier option, skip the deep frying and prepare the katsu in the oven instead.