Chicken katsu curry

SERVES 4

800 gm chicken tenderloins

100 gm Kewpie mayonnaise

225 gm panko breadcrumbs (Japanese) Peanut or grapeseed oil, to shallow-fry

Steamed rice, Japanese pickled vegetables, tonkatsu sauce, micro green shiso (optional) and furikake, to serve (see note)

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

1 tsp garam masala

2 tbsp plain flour

250 ml Obento tonkatsu sauce

1 For chicken katsu, place chicken and mayonnaise in a large bowl and season. Toss to coat each tenderloin well in mayonnaise. Working with one piece of chicken at a time, place in panko and turn to coat all over. Transfer to a tray and repeat with remaining chicken and panko. If time permits, refrigerate before cooking to set the coating (30 minutes).

2 Meanwhile, for katsu sauce, heat oil in a saucepan over medium-high heat, add onion, ginger and garlic, and sauté until tender (3-4 minutes). Add spices, stir until fragrant, then stir in flour and cook until sandy coloured (1-2 minutes). Gradually whisk in 300ml water and simmer, whisking occasionally until thickened (10 minutes). Remove from heat and cover to keep warm. 3 Heat oil for shallow-frying in a large, deep frying pan to 180°C. Fry chicken, in batches, if necessary, turning occasionally, until golden and cooked (4 minutes). Drain on paper towel. Repeat with remaining chicken; season. 4 Serve chicken katsu with steamed rice, Japanese pickled vegetables and tonkatsu sauce, scattered with micro green shiso and furikake.

Note Japanese pickled vegetables, tonkatsu sauce and furikake are available from Japanese grocers.

Micro green shiso is available from select grocers.