Crispy Chicken Katsu Curry

Ingredients

• 1 medium Chicken breast fillet
• 1 tablespoon plain flour
• 1 egg
• 1/2 cup panko crumbs
• 1 cup uncooked Jasmine rice
• 1 medium Potato chopped as desired
• 1 medium Carrot chopped as desired
• 540ml water
• 1 Packet S&B Golden Curry Japanese Curry Mix
• 3 tablespoons oil

Method

1. Flatten chicken breast fillet using a mallet to 1.5cm thickness.
2. In three (3) seperate shallow bowls or plates; in bowl one (1) add flour, in bowl two (2) crack in egg and whisk until beaten and in bowl three (3) add panko crumbs.
3. Coat flatten chicken fillet in flour and shake off excess, then dip into beaten egg mix, finally add to panko crumbs and toss until chicken fillet is totally coated. Set aside.
4. Cook Jasmine rice according to packet in rice cooker, microwave or on stovetop.
5. Heat 1 tablespoon oil in a large heavy based skillet/pan. Stir-fry potato and carrot on medium heat for approximately 5 mins
6. Add water and bring to a boil. Reduce heat, cover and simmer until vegetables are tender approx. 15mins.
7. Meanwhile heat 2 tablespoons oil in frying pan and cook coated crumbed chicken fillet until cooked through and crumbs are brown and crispy. Slice into battens
8. Back to vegetables, turn the heat off, break S&B GOLDEN CURRY into pieces and add to the skillet. Stir until curry pieces are completely melted. Simmer for approx. 5mins, stirring constantly.
9. Serve curry mix and sliced crispy chicken over cooked rice.

Product used in recipe

• S&B - Golden Curry Medium Hot