Chicken Katsu Curry

Serves 4

Japanese curry rice topped with breaded, fried chicken escalopes; a fusion of British-influenced Japanese curry sauce with South Asian spice layers.

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60 ml oil (for curry paste)	Blitz curry paste, cook until aromatic	Ladle curry into roux, whisk to incorporate, add ketchup & soy, puree until smooth	Drain vegetables, pour in curry sauce, simmer	Slice chicken, serve over rice with curry
1 large onion, roughly chopped
2 cm piece fresh ginger, peeled and finely sliced
1 green chilli, chopped
2 garlic cloves, peeled
2 tomatoes
½ green apple, peeled and chopped
½ banana
30 g mild Madras curry powder
2 tbsp garam masala
60 g butter	Melt butter, whisk in flour, cook 8 min until golden
45 g plain (all-purpose) flour
750 ml vegetable stock (or chicken or beef stock if preferred)
2 tbsp ketchup
2 tbsp soy sauce
1 onion, cut into small chunks	Boil vegetables, simmer 10 min until tender
2 carrots, peeled and cut into wedges
400 g floury potatoes, peeled and cut into bite-size chunks
½ cauliflower, broken into bite-size florets
Salt
300 g rice, cooked separately
2 skinless, boneless chicken breasts, cut in half horizontally into 4 thin escalopes	Season chicken, dredge flour, soak egg, coat panko	Fry chicken 5–6 min per side, drain on paper
Salt and freshly ground black pepper
Plain (all-purpose) flour, for dredging
1 egg, beaten with a splash of milk or water
200 g panko breadcrumbs
Oil, for shallow frying (about 2 mm depth)

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