Chicken Katsu Curry

Method

To prepare the rice and chicken

1. Cook rice following instructions on the packet. Drain, cover the pan and keep hot.
2. Prepare separate dishes of beaten egg, plain flour and panko breadcrumbs. 
3. If using chicken breast, beat the breast between clingfilm or parchment paper, using a rolling pin, cut into pieces, then set aside.

To make the curry sauce 

1. Place a tablespoon of vegetable oil into a frying pan and soften the onion, garlic and ginger over a medium heat, for a 3-4 minutes. 
2. Once softened, add the curry powder, then the flour and cook for a further 3-4 minutes to combine into a dry paste.
3. Add the warm chicken stock to the flour and vegetable paste stirring until the liquid thickens into a sauce. 
4. Add the soy sauce, honey and keep warm.

To cook the rest of the dish

1. Dip the chicken pieces into the flour, shake off any excess, then into the beaten egg, and finally into the panko breadcrumbs.
2. Heat the 300 ml of vegetable oil in a pan until small bubbles appear. 
3. Carefully place the coated chicken pieces into the oil. Using a slotted spoon, turn the chicken pieces, to cook evenly for 5 minutes, or until golden.
4. Remove from the oil and set aside on kitchen paper to drain any excess oil. Keep warm but do not cover. 

To serve

1. Portion the rice onto the plate and add some of the curry sauce onto the plate. 
2. Place the cooked chicken onto the rice and sauce, adding a little more sauce over it. 
3. Garnish with a sprinkle of chopped fresh coriander and chillies. 

 Chef’s tip: This dish pairs really well with Asian slaw.