Chicken Katsu Curry

For 2 servings

• Chicken breasts2
• Salt and pepperto taste
• Plain flour3 tbsp
• Egg, beaten1
• Panko breadcrumbs75 g
• Vegetable oil, for frying3 tbsp
• Onion, finely chopped1/2
• Garlic clove, crushed1
• Grated ginger1 tsp
• Curry powder1 tbsp
• Plain flour (for the sauce)1 tbsp
• Chicken stock250 ml
• Soy sauce1 tsp
• Honey1 tsp
• Cooked rice, to serve

1. 1

   Season the chicken breasts with salt and pepper. Set up three shallow bowls: one with the flour, one with the beaten egg, and one with the panko breadcrumbs.

2. 2

   Coat each chicken breast first in flour, shaking off any excess, then dip in the egg, then press into the breadcrumbs until fully coated.

3. 3

   Heat the vegetable oil in a large frying pan over medium heat. Fry the chicken for 5-6 minutes on each side, until golden brown and cooked through with no pink in the middle. Remove and rest on a plate, then slice into strips.

4. 4

   While the chicken cooks, make the sauce in a separate small pan: cook the onion in a splash of oil over medium heat for 5 minutes until soft.

5. 5

   Add the garlic, ginger and curry powder. Stir for 30 seconds until fragrant.

6. 6

   Sprinkle in the flour and stir well to coat the onions, this will help thicken the sauce.

7. 7

   Gradually pour in the chicken stock, stirring constantly to avoid lumps. Add the soy sauce and honey.

8. 8

   Simmer for 8-10 minutes, stirring occasionally, until the sauce has thickened enough to coat the back of a spoon. For a smoother sauce, blend it with a stick blender.

9. 9

   Serve the sliced chicken over rice, with the curry sauce poured over the top.