Chicken Katsu Curry

Ingrédients

• 2 pieces (150g each) Chicken breast
• 80 g Panko breadcrumbs
• 1 large Egg
• 40 g Flour
• 80 g Japanese curry roux
• 1 medium Potatoes
• 1 medium Carrots
• 1 medium Onion
• 300 g Steamed rice
• 200 ml Vegetable oil

Instructions

1. 1

   Simmer diced potatoes, carrots, and onion in water for 15 minutes.

2. 2

   Add curry roux blocks and stir until dissolved and thick.

3. 3

   Pound chicken flat. Coat in flour, egg, then panko.

4. 4

   Deep fry at 170°C for 5-6 minutes until golden.

5. 5

   Slice katsu. Serve over rice with curry sauce.