Chicken Katsu Curry

Ingredients

• 4 boneless chicken thighs or 2 large breasts, halved horizontally
• 1 cup panko breadcrumbs
• 1/2 cup plain flour
• 2 large eggs, beaten
• 1 large onion, sliced thinly
• 2 carrots, cut into half moons
• 2 garlic cloves, grated
• 1 tablespoon grated ginger
• 2 tablespoons mild curry powder
• 1 tablespoon plain flour, for the sauce
• 2 cups chicken stock
• 1 tablespoon soy sauce
• 1 tablespoon honey
• 1 teaspoon garam masala
• Neutral oil, for frying
• Steamed short-grain rice, to serve

Before you cook

• Pound the chicken to an even thickness of about 1cm so it cooks through before the crust burns.
• Set out three shallow bowls: flour, beaten egg, panko.
• Slice the onion and carrots.

Steps

1. Soften the onion and carrot in a splash of oil over medium heat for about 8 minutes, until the onion is translucent.
2. Stir in the garlic, ginger and curry powder and cook for a minute until fragrant.
3. Sprinkle over the tablespoon of flour and stir for another minute to cook out the raw taste.
4. Pour in the stock a little at a time, stirring constantly so no lumps form.
5. Add the soy sauce, honey and garam masala, then simmer gently for 15 minutes until it coats a spoon.
6. Meanwhile season the chicken, then coat each piece in flour, then egg, then panko, pressing the crumbs on firmly.
7. Heat 1cm of oil in a wide pan until a crumb sizzles immediately.
8. Fry the cutlets for 3 to 4 minutes a side until deep golden and cooked through.
9. Rest the chicken on a rack for 2 minutes so the crust stays crisp, then slice into thick strips.
10. Serve the rice, ladle the sauce alongside, and lay the sliced katsu over the top.