Chicken Katsu Curry

Ingredients (2 servings)

Curry

Kokumaro Curry

4 cloves of garlic

1 brown onion (chopped into thick strips)

2 medium potatoes [chopped into 4x4 cubes]

Water [Add water according to the instructions on the Kokumaro curry box]

1 tbsp of oil [of your preference]

Carrots [optional- I didn’t use carrots ,but you can]

Chicken

1 Chicken breast [Butterfly the chicken breast and cut in the middle for equal parts]

Panko bread crumbs

2 eggs [whisked]

Plain flour

Oil for deep frying

Instructions for the Curry

1. Heat oil in a sauce pan

2. Add the onions and garlic and fry for 2-3 minutes

3. Add the potatoes into the sauce pan

4. Add water (according to the curry box instructions) into the sauce pan

5. Once the water comes to a boil, add the curry cubes into the sauce pan

6. Turn the heat down and let it simmer for 30-40 minutes, until the curry thickens

Instructions for the Chicken

1. Set up your breading station: flour, egg, and panko bread crumbs [in three different plates]

2. Cover a butterflied chicken breast in the flour

3. Coat the same chicken in the egg mixture

4. Cover the same chicken in the panko bread crumbs

5. Repeat the same breading process with the other chicken breast

6. Once you have breaded your chicken, heat oil in a deep large frying - make sure there is enough oil in the frying pan to cover ¾ of the chicken when it’s frying

7. Once the oil is hot enough, start frying your breaded chicken until it’s golden brown on both sides

8. Once cooked, transfer your chicken to some kitchen roll to get rid of any excess oil

9. Cut your chicken into strips

10. Serve the chicken katsu curry with Japanese short grain rice!