Chicken Katsu Curry the Movie

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Chicken breast fillets		2
Salt & pepper		as required
Vegetable oil		1 tbsp
Onion (medium)		1/2
Hot water		700ml
Chicken stock cube		1
Curry roux cubes		2
oil (for deep frying)		as required
Flour		as required
Eggs		2
Panko breadcrumbs		as required
Cooked rice		for 2 people

Method

Prep

10min

Cook

20min

Put the oil in a frying pan on medium heat and stir fry the finely chopped onion until nicely browned.

Pour in the chicken stock (700ml hot water and 1 chicken stock cube) and simmer for about 5 minutes.

Turn the heat off, add the curry roux cubes and allow to dissolve.

Slice the chicken almost in half and spread open. Tenderise, then season with the salt & pepper.

Dredge with the flour, removing any excess, dip into the beaten eggs, then coat with plenty of the panko breadcrumbs.

Deep fry the chicken in 160-170℃ oil for about 3 minutes until lightly browned then remove from the oil and rest under foil for 3 minutes.

Turn the heat up to 180℃, return the chicken to the oil and deep fry for a further 30 seconds.

Remove the chicken and allow to cool. Cut into bitesize pieces and serve with the cooked rice, pouring plenty of curry sauce on top. Enjoy!

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