CHICKEN KATSU CURRY

Prep time 15 mins Cooking time 30 mins Serves 4

INGREDIENTS

8 skinless chicken thigh fillets Seasoned plain flour, for dusting

2 eggs, lightly beaten Panko crumbs, for coating peanut or grapeseed oil, for shallow-frying Steamed rice and thinly sliced spring onion, to serve

KATSU SAUCE

2 tbsp peanut or grapeseed oil 1 onion, thinly sliced

1 tbsp finely grated ginger 2 garlic cloves, finely chopped 1 tbsp curry powder

2 tbsp plain flour 600ml chicken stock 60ml (¼ cup) soy sauce 2 tsp honey

2 tsp rice vinegar

1 tsp garam masala

METHOD

For katsu sauce, heat oil in a saucepan over medium-high heat, add onion, ginger and garlic and sauté until tender, 3-4 mins. Add curry powder, stir until fragrant, then stir in flour and cook until sand-like in texture, 1-2 mins. Gradually whisk in stock, add soy sauce and honey and simmer, whisking occasionally, for about 10 mins to ensure there are no lumps. Stir in rice vinegar and garam masala and keep warm. Meanwhile, preheat oven to 220°C. Dip chicken in flour, then egg, then panko crumbs, shaking off excess in between. Heat oil in a large frying pan and fry chicken, turning occasionally, until golden, 3-4 mins. Transfer to oven until cooked through, 3-4 mins. Serve with steamed rice, and topped with katsu sauce and spring onion.