Chicken Katsu Curry

Ingredients

For 4 servings

• chicken breast20 oz
• jasmine rice2 cup
• carrot3 piece
• yellow onion2 piece
• baby spinach4 cup
• panko breadcrumbs16 tbsp
• all-purpose flour8 tbsp
• egg2 piece
• curry powder6 tsp
• chicken broth40 tbsp
• soy sauce4 tbsp
• honey2 tbsp
• garlic8 clove
• olive oil5 tbsp
• salt2 tsp

You'll need

pot · skillet · bowl

Method

1. 1

   Cook the jasmine rice according to package directions.

   15 min · boil

2. 2

   Soften the onion, carrot and garlic in oil until sweet.

   7 min · saute

3. 3

   Stir in the curry powder and flour and cook until it smells toasty.

   2 min · saute

4. 4

   Add broth, soy and honey, then simmer until the sauce thickens.

   10 min · simmer

5. 5

   Halve the chicken breasts horizontally so they cook evenly.

   4 min · prep

6. 6

   Coat each piece in flour, then egg, then press hard into panko.

   5 min · prep

7. 7

   Fry in a shallow layer of oil, 4 minutes per side, until deep gold.

   9 min · fry

8. 8

   Wilt the spinach into the curry sauce off the heat.

   2 min · prep

9. 9

   Slice the katsu thick and lay it over rice, sauce poured alongside.

   3 min · rest