Chicken Katsu Curry

Method

1. To make the curry sauce, heat 2 tsp olive oil in a large saucepan over a medium heat. Add the onion and sauté until soft – about 3 mins.
2. Then add in the potato, carrot, stock and water and bring to a boil.
3. Once boiling, reduce the heat and simmer for about 10 mins, or until the vegetables can be pierced easily with a fork.
4. Add the curry powder and salt, then bring to a boil. Once boiling, reduce heat, then simmer for 5-10 mins, until the sauce has thickened. Set aside while the chicken is cooking.
5. To make the chicken, beat the chicken breasts with a mallet until each is about half an inch thick. Combine the panko breadcrumbs and salt and pepper in a bowl. Place the beaten eggs in another bowl, and the flour in another.
6. Heat the olive oil in a large pan over a medium heat.
7. Coat the chicken breasts in flour, dip them into the egg mixture, and then press into the panko breadcrumbs until well coated on both sides.
8. Add the coated chicken breasts to the fry pan and cook until golden brown and cooked through, about 4 mins per side. Add additional oil between batches of chicken.
9. Once cooked, remove the chicken from the heat, allow to cool slightly, then slice into strips.
10. Serve chicken katsu curry on a bed of cooked rice and top with chopped spring onion, if desired. Enjoy!