Chicken Katsu Curry Rice Bowl

Ingredients

• 600 g boneless skinless chicken breasts
• 150 g panko breadcrumbs
• 60 g plain flour
• 2 eggs
• 100 g Japanese curry sauce blocks
• 320 g Japanese short-grain rice
• 1 onion
• 200 g carrots
• 60 ml sunflower oil

Method

1. 1

   Cook the rice according to packet instructions. Meanwhile, dice the onion and carrots and fry in a little oil for 8 minutes until soft.

2. 2

   Add 500ml water to the vegetables, bring to a simmer, then stir in the curry sauce blocks until fully dissolved. Simmer for 10 minutes until thickened.

3. 3

   Bash the chicken breasts to an even 1.5cm thickness. Season with salt and pepper, then dust in flour, dip in beaten egg, and coat thoroughly in panko breadcrumbs.

4. 4

   Heat the oil in a large frying pan over a medium-high heat and fry the chicken for 4-5 minutes each side until golden and cooked through.

5. 5

   Slice the katsu chicken and serve over mounds of rice with the curry sauce spooned generously alongside.