Chicken Katsu Curry Rice

1 hrServes 4

Crispy panko-crusted chicken breast served over rice with a rich, spiced curry sauce of caramelized onions, potatoes, and carrots.

15 ml vegetable oil	Heat oil, cook onion until translucent, 2-3 min	Add garlic, tomato paste, Worcestershire; cook 1 min	Stir in curry powder, salt, sugar; cook 1 min	Add potato, carrots, stock; simmer covered 20-25 min	Stir slurry into curry; simmer until thickened	Stir in butter; taste and adjust salt	Slice chicken, plate over rice, ladle curry sauce
10-12 ounces / 280-340 g white or yellow onion, halved and cut into 1-inch / 2.5 cm pieces
1 clove garlic, minced
1 tablespoon tomato paste
1 teaspoon Worcestershire sauce (optional)
2 tablespoons curry powder
1 teaspoon salt
1 teaspoon sugar
225 g russet or yukon gold potato, cut into 2 cm cubes
225 g carrots, cut into 2 cm triangular pieces
480 ml chicken stock
1 tablespoon cornstarch	Whisk cornstarch & water into slurry
15 ml water
15 g salted butter
salt and pepper to taste	Butterfly & pound chicken to even thickness; pat dry	Season chicken with salt & pepper; dust with flour	Dip chicken in egg, coat with panko	Fry chicken 6 min per side until golden, 2 batches
15 g all purpose flour
1 egg
100 g panko breadcrumbs
vegetable oil for frying	Heat oil in skillet until panko sizzles
900 g steamed short grain Japanese rice

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