Katsu Curry

Ingredients

• 4 × 150 g chicken breasts, pounded to 8 mm thickness
• 100 g panko breadcrumbs
• 2 eggs
• 60 g all-purpose flour
• 1 L vegetable oil, for deep frying
• 40 g Japanese curry roux (S&B Golden Curry)
• 400 ml water
• 1 medium onion, diced
• 2 medium potatoes, cubed 2 cm
• 1 medium carrot, cubed 2 cm
• 5 g sea salt
• 2 g white pepper

Method

1. 1
   Boil potatoes and carrots separately until just tender (12 min), drain and set aside.
2. 2
   Season chicken breasts with salt and white pepper; dust with flour, shaking off excess.
3. 3
   Whisk eggs with 15 ml water; coat floured chicken in egg wash, then roll in panko, pressing firmly.
4. 4
   Heat oil to 170°C; fry breaded chicken 4–5 minutes per side until golden, drain on absorbent paper.
5. 5
   Sauté diced onion in a separate pan over medium heat for 3 minutes until translucent.
6. 6
   Add 400 ml water and bring to simmer; crumble curry roux into liquid, stirring until fully dissolved.
7. 7
   Add cooked potatoes and carrots; simmer 5 minutes, season with salt to taste.
8. 8
   Slice katsu into 2 cm strips; serve over steamed rice with curry sauce poured over.