Chicken Katsu Curry

Name: Chicken Katsu Curry
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2 servings
Ingredients: 1 Brown Onion, thinly sliced; 1 Medium Carrot, roughly chopped; 300 g Potato, cubed (approx. 2 medium potatoes); 2 Cloves Garlic, minced; 1 tbsp Extra Virgin Olive Oil; 2 cups (500ml) Bone Broth or stock; 2 Japanese curry cubes; Salt & Pepper, to taste; 2 Chicken Breasts (400–500g total); 2 tbsp Plain Flour; 1 Egg, whisked; 1 cup Panko Breadcrumbs; Olive Oil spray; Salt & pepper; 300 g Cooked Jasmine Rice (150g per serve); Spring Onions; Sesame Seeds

Yields2 ServingsPrep Time15 minsCook Time25 mins

Ingredients

Curry

1 Brown Onion, thinly sliced

1 Medium Carrot, roughly chopped

300 g Potato, cubed (approx. 2 medium potatoes)

2 Cloves Garlic, minced

1 tbsp Extra Virgin Olive Oil

2 cups (500ml) Bone Broth or stock

2 Japanese curry cubes

Salt & Pepper, to taste

Chicken

2 Chicken Breasts (400–500g total)

2 tbsp Plain Flour

1 Egg, whisked

1 cup Panko Breadcrumbs

Olive Oil spray

Salt & pepper

300 g Cooked Jasmine Rice (150g per serve)

Spring Onions

Sesame Seeds

Method

Preheat the oven to 210°C fan-forced. Place a wire rack over a lined baking tray.

Slice each chicken breast in half lengthways to create four even fillets.

Coat the chicken in the flour, then the egg, then the panko breadcrumbs. I like to season both the flour and breadcrumbs with salt and pepper.

Place the chicken on the wire rack and spray both sides generously with olive oil spray.

Heat the olive oil in a large pan over medium heat. Add the sliced onion with a pinch of salt and cook for 5 minutes, stirring occasionally, until softened and lightly caramelised.

Bake the chicken for 18–22 minutes, or until golden and cooked through. There’s no need to flip it when using a wire rack.

Add the carrot and potato to the pan and cook for 5 minutes. Stir through the garlic and cook for another minute.

Pour in the bone broth or stock, bring to a simmer and cook with the lid on for 15–20 minutes, or until the vegetables are tender.

Turn the heat to low, add the Japanese curry cubes and stir until completely dissolved. Continue stirring until the sauce thickens and coats the vegetables.

Slice the chicken and serve over the jasmine rice with the curry. Garnish with spring onion and a sprinkle of sesame seeds.