Chicken Katsu Curry

Ingredients

• 4 chicken breasts or thighs, boneless
• Salt + black pepper
• Plain flour (for coating)
• 2 eggs, beaten
• Panko breadcrumbs (for coating)
• Oil spray
• 1 large onion, sliced
• 1 carrot, chopped
• 1 medium potato, chopped
• 2 garlic cloves, minced
• 1 tsp fresh ginger, grated
• 2 tbsp curry powder
• 1 tbsp tomato paste
• 500ml chicken stock
• ½ apple, grated
• 1 tbsp soy sauce
• 1 tsp honey (optional)
• Cornstarch slurry to thicken if needed
• Steamed rice and shredded cabbage to serve

Instructions

1. 1

   Cook onion in oil until soft. Add carrot and potato, cook 3 min.

2. 2

   Add garlic and ginger, cook 30 sec. Add curry powder and tomato paste, cook 1 min.

3. 3

   Pour in stock. Simmer 10–15 min until potato is very soft.

4. 4

   Stir in grated apple for the last 3 min. Blend until smooth. Season with soy sauce. Adjust thickness with cornstarch slurry if needed.

5. 5

   Season chicken. Coat in flour, then egg, then panko.

6. 6

   Spray both sides with oil. Air fry at 200°C for 12 min flipping halfway. Rest 2–3 min then slice.

7. 7

   Plate rice and sliced katsu. Pour curry on the side to keep the crust crisp. Add shredded cabbage and a wedge of lemon.