Katsu curry

Breaded chicken katsu with Japanese curry sauce and rice.

Ingredients

  • Golden Curry blocks (about 1 block per person)
  • Onions
  • Flour
  • Eggs
  • Panko breadcrumbs
  • Chicken breast
  • Short-grain rice
  • Oil, for frying
  • Salt

Method

Curry sauce

  1. Chop the onions and fry them in a saucepan until soft.
  2. Put a curry block in a jug and pour boiling water over it to dissolve. Use about 200ml water per block — not too much.
  3. Add the dissolved curry to the saucepan.
  4. Repeat for as many blocks as you need (about 1 block per person).
  5. Add water or reduce until the sauce is the right consistency.

Chicken

  1. Butterfly the chicken breasts, use a meat tenderizer, or slice them in half.
  2. Coat chicken with flour, then egg, then panko breadcrumbs.
  3. Heat the oil to about 180°C.
  4. Fry the breaded chicken until golden.
  5. Take out and salt the chicken immediately.
  6. Slice.
  7. Serve with rice and the curry sauce.