Chicken Katsu-Style Curry with Rice

Ingredients

• 4 chicken breasts, halved horizontally
• 50g plain flour
• 1 egg, beaten
• 100g breadcrumbs (panko if available)
• 3 tbsp vegetable oil, for frying
• 1 onion, diced
• 1 carrot, grated
• 2 cloves garlic, crushed
• 1 tbsp curry powder
• 1 tbsp plain flour (for the sauce)
• 400ml chicken stock
• 1 tbsp soy sauce
• 1 tsp honey
• 300g rice, to serve

Method

1. Cook the rice according to the packet instructions.
2. Coat each chicken piece in flour, then egg, then breadcrumbs. Heat the oil in a large frying pan over medium heat and fry the chicken for 4-5 minutes per side until golden and cooked through. Drain on kitchen paper.
3. Meanwhile, make the sauce: cook the onion and carrot in a small pan over medium heat for 5 minutes until softened. Add the garlic and curry powder and cook for 1 minute.
4. Stir in the flour, then gradually whisk in the stock. Add the soy sauce and honey and simmer for 5-6 minutes until thickened, then blitz with a stick blender if you want it smooth (optional).
5. Slice the chicken and serve over the rice, topped with the katsu sauce.