If you are into Japanese food, you will know that katsu curry is a brilliant dish. What makes it stand out from other curries is that the meat is breaded and fried before having a luxurious curry sauce poured all over it.
30 Minutes. An authentic Japanese style curry.
4 x 100g Australian premium free range chicken breast escolopes
1/2 cup panko crumbs
2 free range eggs
2 x Japanese curry stock cubes
1 brown onion
1 cup long grain rice
Using absorption method, cook rice. Place the rice in saucepan with 2 cups cold water. Bring to the boil until water has completely absorbed. Cover pot with lid, remove from heat and set aside minimum 15 minutes. Fluff with fork.
Cook curry sauce
Peel and coarsely grate the onion. Bring a pot to a low heat with a drizzle of olive oil. Sauté the onion for 4 – 5 minutes until very soft. Add the curry stock cubes and stir well to coat the onion. Add 400ml hot tap water.
Season with salt and pepper and combine well. Cover and simmer on low heat for 12 - 15 minutes or until the sauce thickens.
Prepare & cook chicken
Spread panko breadcrumbs on a large plate and combine with salt and pepper. Whisk egg into a bowl. Place chicken in the bowl with the egg and coat well. Remove chicken one piece at a time then coat in panko breadcrumb mix.
Place a large fry pan on a medium to high heat. Add enough oil to generously cover base of pan. Cook chicken for 3 minutes each side until golden brown. Do not over crowd the pan. Transfer chicken to plate lined with paper towel.
Serve rice onto plates with sliced chicken. Spoon curry sauce over top.
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