Chicken Katsu Curry

Ingredients

• Curry Kokumaro Curry
• 4 cloves of garlic
• 1 brown onion (chopped into thick strips)
• 2 medium potatoes [chopped into 4×4 cubes]
• Water [Add water according to the instructions on the Kokumaro curry box]
• 1 tbsp of oil [of your preference]
• Carrots [optional- I didn’t use carrots ,but you can]
• 1 Chicken breast [Butterfly the chicken breast and cut in the middle for equal parts]
• Panko bread crumbs
• 2 eggs [whisked]
• Plain flour
• Oil for deep frying

Instructions

1. Heat oil in a sauce pan
2. Add the onions and garlic and fry for 2-3 minutes
3. Add the potatoes into the sauce pan
4. Add water (according to the curry box instructions) into the sauce pan
5. Once the water comes to a boil, add the curry cubes into the sauce pan
6. Turn the heat down and let it simmer for 30-40 minutes, until the curry thickens
7. Set up your breading station: flour, egg, and panko bread crumbs [in three different plates]
8. Cover a butterflied chicken breast in the flour
9. Coat the same chicken in the egg mixture
10. Cover the same chicken in the panko bread crumbs
11. Repeat the same breading process with the other chicken breast
12. Once you have breaded your chicken, heat oil in a deep large frying – make sure there is enough oil in the frying pan to cover ¾ of the chicken when it’s frying
13. Once the oil is hot enough, start frying your breaded chicken until it’s golden brown on both sides
14. Once cooked, transfer your chicken to some kitchen roll to get rid of any excess oil
15. Cut your chicken into strips
16. Serve the chicken katsu curry with Japanese short grain rice!