Japanese Chicken Breast Katsu Curry

Ingredients

• 2 Chicken Breast cutlets
• Flour, egg, panko for breading
• 1 onion + 1 carrot + 1 potato
• 2 tbsp curry powder + 1 tbsp flour + 1 tsp garam masala
• 2 cups stock + 1 tsp soy + 1 tsp honey
• Neutral oil, steamed rice

Method

1. Make the sauce: soften the onion, carrot, and potato, stir in curry powder and flour to make a roux, then whisk in stock, soy, and honey and simmer until thick and glossy.
2. Bread the Chicken Breast: flour, egg, panko, pressing firmly.
3. Shallow-fry until deep gold and cooked through, then rest on a rack and slice into strips.
4. Plate rice, lay the sliced katsu alongside, and pour the warm curry over. Comfort, achieved.