Japanese katsu curry

Ingredients

• 1 cup panko breadcrumbs
• 1 egg
• 3/4 cup flour
• 2 chicken breasts cut into smaller fillets
• 1 chopped onion
• 2 grated carrots
• Olive oil
• 2 cups rice

Method

1. Place hand on chicken breast and slice horizontally so the chicken is in thinner fillets. Do this with both breasts to create 4-6 thinner fillets.
2. Place flour in a container and set aside. Whisk an egg in a bowl and place next to the container. Lastly, fill a bowl with the bread crumbs.
3. Grate the 2 carrots and chop the onion into half circles. Place in a bowl for later.
4. Put chicken in the container with the flour, cover and shake so the chicken is evenly covered with flour.
5. Dunk the chicken in the whisked egg then cover the chicken with breadcrumbs and set aside.
6. Heat a large pan then pour enough oil in to allow for shallow frying of the chicken.
7. Cook the chicken evenly on both sides (roughly 3min a side depending on thickness) until golden.
8. Remove chicken from the pan and place on some paper towel.
9. Return pan to heat and cook the carrot and onion until translucent.
10. Place golden curry mix in the pan and fill with 540ml of water. Simmer and stir until the sauce reaches your desired thickness.
11. Serve katsu chicken over rice and pour on the Japanese curry sauce.

Product used in recipe

• S&B - Golden Curry Hot