Chicken Katsu Curry

Ingredients

• 2 pieces (about 6 oz each) boneless skinless chicken breasts
• 1/2 cup all-purpose flour
• 2 beaten eggs
• 1 1/2 cups panko breadcrumbs
• 1/2 cup vegetable oil
• 2 blocks (about 100g) Japanese curry roux blocks
• 1 medium, thinly sliced onion
• 1 medium, sliced carrot
• 2 cups water or chicken stock
• 1 1/2 cups short-grain white rice
• 1 teaspoon soy sauce(optional)
• 1 teaspoon honey(optional)

Instructions

1. 1

   Start the rice: rinse 1 1/2 cups short-grain rice and cook in a rice cooker or pot with 1 3/4 cups water (about 20 minutes).

2. 2

   While the rice cooks, butterfly each chicken breast and pound to about 1/2 inch thick. Season with salt and pepper.

3. 3

   Set up a breading station: place flour, beaten eggs, and panko in three separate shallow dishes. Dredge each cutlet in flour, dip in egg, then press firmly into panko to coat.

4. 4

   Heat 1/2 cup vegetable oil in a large skillet over medium-high heat. Fry the cutlets 3-4 minutes per side until deep golden brown and cooked through (internal temp 165°F). Transfer to a wire rack and rest.

5. 5

   Meanwhile, make the curry sauce: in a saucepan, sauté the sliced onion and carrot in a little oil over medium heat for 5 minutes until softened.

6. 6

   Add 2 cups water or stock and bring to a simmer. Cook 8 minutes until vegetables are tender, then turn off heat and stir in the curry roux blocks until fully melted. Add soy sauce and honey if using. Simmer 2 minutes until thickened.

7. 7

   Slice each chicken cutlet into strips. Serve over steamed rice and ladle the curry sauce generously over the top.