Japanese Chicken Katsu Curry

Steps

1. 1.

   1.

   Cook the Rice** Rinse the rice until the water is almost clear, then cook it according to the packet instructions. Keep it covered for 10 minutes after cooking so the grains finish steaming evenly.

2. 2.

   Start the Curry

   Heat 1 tbsp oil in a saucepan over medium heat and cook the onion for 5 minutes. Add carrot and potato, pour in the stock, bring to a boil, then simmer for 15 minutes until tender.

3. 3.

   Finish the Sauce

   Remove the pan from the heat and stir in the curry roux until dissolved. Add the grated apple and simmer on low for 5 minutes, stirring until glossy and thick.

4. 4.

   Prepare the Chicken

   Put each breast between sheets of baking paper and pound to an even 1.5 cm thickness. Season both sides with salt and pepper, then coat in flour, beaten egg and panko, pressing the crumbs on firmly.

5. 5.

   Fry the Katsu

   Heat the remaining oil in a wide frying pan over medium heat. Fry the chicken for 4 to 5 minutes per side until golden and the centre reaches 74°C/165°F, then rest it on a rack for 3 minutes.

6. 6.

   Slice and Serve

   Slice the katsu into strips with a sharp knife. Spoon rice into bowls, add curry sauce to one side, and lay the chicken on top so the crisp coating remains partly above the sauce.