KATSU CHICKEN CURRY

SERVES 4 PREP 15 MINS + CHILLING COOK 25 MINS

• 4 chicken thigh fillets, trimmed

• 1/3 cup seasoned flour

• 1 egg

• 1 tbsp water

• 1 cup panko crumbs

• 1/3 cup vegetable oil

• 1 onion, thinly sliced

• 1 carrot, chopped

• 4 garlic cloves, finely chopped

• 1 tbsp curry powder

• 2 tsp cornflour

• 2 cups chicken stock

• 1 tbsp light soy sauce

• 2 tsp honey

• sushi rice, sliced green onion, salad, to serve

1 Dust chicken in flour, shaking off excess. Dip into combined egg and water. Coat in crumbs, pressing well. Chill until needed.

2 In a medium saucepan, heat 1 tbsp oil on medium. Cook onion 4-5 mins, stirring, until golden. Reduce heat to low. Add carrots and garlic. Cook 6-8 mins, until tender.

3 Stir in curry powder and cornflour. Cook 1 min. Remove from heat. Add stock gradually, stirring until smooth. Mix in soy and honey. Return to heat. Bring to boil, stirring. Reduce heat to low. Simmer 10 mins. Season to taste.

4 In a large frying pan, heat rest of oil on medium. Cook chicken 3-4 mins each side, until golden and cooked through. Drain on paper towel.

5 Slice chicken. Arrange on a bed of rice. Spoon over curry sauce. Sprinkle with sliced green onion. Accompany with salad.