Chicken Katsu Curry with Steamed Rice

Ingredients

Quantities are for one portion.

• 150 gchicken breast, butterflied
• 70 gdry white rice
• salt and pepper to taste
• 1onion, chopped
• 30 gpanko breadcrumbs
• 2 tbspvegetable oil
• 150 gpotatoes, peeled and cubed
• 1egg, beaten
• 1carrot, peeled and cubed
• 30 gjapanese curry roux blocks

Method

1. Rinse the white rice and steam it in a rice cooker until fluffy.
2. Heat one tablespoon of vegetable oil in a pot. Sauté the chopped onion, carrot, and potato until the onion is translucent.
3. Pour in water to cover the vegetables and simmer until soft. Remove from heat, break in the curry roux blocks, and stir until the sauce thickens.
4. Season the chicken breast with salt and pepper. Dip it in the beaten egg, then press it into the panko breadcrumbs.
5. Heat the remaining vegetable oil in a pan. Fry the chicken cutlet until golden brown and crispy on both sides.
6. Drain the chicken on a paper towel, then slice it into thick strips.
7. Serve the chicken beside a mound of steamed rice and pour the rich curry sauce over the rice.