Chicken Katsu Curry with Rice

Ingredients

Instructions

1. 1

   Cook rice according to package directions.

2. 2

   Cut chicken breast into 1.5cm thick pieces. Dredge in flour, then beaten eggs, then panko breadcrumbs.

3. 3

   Peel and chop potatoes, carrots, onion, garlic, and ginger.

4. 4

   In a pot, sauté onion, garlic, and ginger until softened. Add potatoes and carrots and cook for 5 minutes.

5. 5

   Add water (about 600ml or enough to cover vegetables) and bring to a boil. Simmer for 15-20 minutes until vegetables are tender.

6. 6

   Add curry roux blocks and stir until dissolved. Simmer for another 5 minutes until sauce thickens.

7. 7

   Meanwhile, pan-fry or bake chicken katsu until golden brown and cooked through (around 180°C for 15-20 minutes).

8. 8

   Serve chicken katsu over rice with curry sauce.