Chicken Katsu Curry Don

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Step 1

Whisk eggs in a bowl

Step 2

Mix flour, salt and pepper in one bowl, and pour panko crumbs into a separate bowl

Step 3

Slice chicken breasts in half horizontally to create thinner pieces

Step 4

Dust each slice of chicken in flour, dip in whisked eggs and cover in panko crumbs, pressing to coat completely. Place on a tray for 10 minutes to firm

Step 5

Peel potatoes and carrots, then cut them into 1.5cm cubes

Step 6

Finely slice onions

Step 7

Heat the olive oil in a pan and sauté the onions until clear

Step 8

Add the potatoes and carrots to the pan and stir for 3 minutes or until the surface of the vegetables start to cook, move to a pot

Step 9

Pour water into the pot and turn the heat up to bring to a boil

Step 10

Reduce heat to medium-low and simmer for 7 minutes or until the vegetables are nearly cooked through

Step 11

Add the golden curry powder into the pot and gently stir to blend

Step 12

Place lid on pot and leave on low heat for 10 minutes until the curry powder is completely dissolved, stir occasionally and cook the chicken while waiting for the curry

Step 13

Check on the consistency of the curry. If too thick, add additional water, if too thin, cook further with lid on. Take the pot off the heat when you are happy with the consistency

Step 14

Heat 2cm of vegetable oil in a large frying pan over medium heat

Step 15

Working in batches, fry chicken for 5-6 minutes until golden, turning once

Step 16

Set aside chicken to drain on paper towel until the curry is ready, then cut the fried chicken into slices