Chicken Katsu Curry

INGREDIENTS

• 600g Chicken Thigh
• 1 Onion
• 2 cloves Garlic
• 1 Carrot
• 2 Potato
• 4 tbsp Plain Flour
• 3 tbsp Curry Powder
• 600ml Chicken Stock
• 2 tbsp Soy Sauce
• 2 tsp Honey
• 1 Egg
• 120g Panko Breadcrumb
• 6 tbsp Cooking Oil
• 300g Short-Grain Rice
• 4 pinches Salt
• 4 pinches Black Pepper

STEPS

1. 1

   Rinse 300g of short-grain rice under cold water until the water runs mostly clear. Cook according to the packet instructions, then keep covered and warm.

2. 2

   Trim the Chicken Thigh and flatten it to an even thickness of about 1.5 cm. Season both sides with 4 pinches of salt and 4 pinches of black pepper. Keep the raw chicken on a separate plate and wash hands, board, and utensils after handling it.

3. 3

   Heat 1.98 tbsp of cooking oil in a saucepan over medium heat. Add 1 onion (finely chopped), 2 cloves of garlic (minced), 1 carrot (finely diced), and 2 potatoes (peeled and diced). Cook for 6 minutes, stirring, until the onion softens.

   ⏱ 6 min

4. 4

   Stir in 4 tbsp of plain flour and 3 tbsp of curry powder and cook for 1 minute. Gradually whisk in 600ml of chicken stock, then add 2 tbsp of soy sauce and 2 tsp of honey. Simmer gently for 15 minutes, stirring occasionally, until the vegetables are tender and the sauce thickens.

   ⏱ 15 min

5. 5

   Set up three shallow dishes. Put a little plain flour in the first, whisk 1 egg (beaten) in the second, and put 120g of panko breadcrumb in the third. Coat the Chicken Thigh in flour, then egg, then panko, pressing gently so the crumbs adhere.

6. 6

   Heat the remaining 4.02 tbsp of cooking oil in a large frying pan over medium heat. Fry the breaded Chicken Thigh for 7 to 8 minutes per side, turning once, until deeply golden and the thickest part reaches 75°C for 30 seconds. The meat must be opaque throughout with clear juices and no pink remaining. Transfer to a clean plate and rest for 3 minutes.

   ⏱ 7 min

7. 7

   Blend or mash the curry sauce until smooth or leave it lightly textured, as preferred. Slice the rested chicken into strips. Serve the warm rice with curry sauce and sliced chicken katsu.

   ⏱ 3 min