Chicken Katsu Curry

Method

1. 01

   Step 1

   Heat 1 tbsp oil in a saucepan. Fry onion, carrot and potato for 5 minutes, add water and simmer 15–20 minutes until tender.

2. 02

   Step 2

   Turn off the heat and dissolve curry roux in the liquid. Return to low heat for 5 minutes, stirring until thick.

3. 03

   Step 3

   Flatten chicken breasts to 1.5 cm thickness and season. Coat in flour, egg and panko in that order.

4. 04

   Step 4

   Heat frying oil to 170°C. Fry chicken in batches for 5–7 minutes, turning once, until golden and 74°C at the centre.

5. 05

   Step 5

   Drain on a rack, slice and serve with hot rice and curry sauce.