Crispy Chicken Katsu Curry

• 4 chicken breast fillets, butterflied and pounded to 1cm thick
• 1 cup plain flour
• 2 eggs, beaten
• 2 cups panko breadcrumbs
• vegetable oil, for frying
• 1 onion, sliced
• 2 carrots, diced
• 2 potatoes, diced
• 3 cloves garlic, minced
• 1 tbsp grated ginger
• 3 tbsp curry powder, Japanese or mild Indian
• 1 tbsp tomato paste
• 1 tbsp soy sauce
• 1 tsp honey
• 3 cups chicken stock
• 1 apple, grated — the secret ingredient!

Method

1. 1

   Season chicken with salt and pepper. Dredge in flour, dip in beaten egg, then coat thoroughly in panko breadcrumbs. Press the crumbs in firmly.

2. 2

   Heat 2cm of oil in a deep skillet to 170°C. Fry chicken for 3-4 minutes per side until deep golden and cooked through. Drain on a wire rack.

   Tip · Use a thermometer if you have one. Too hot = burnt outside, raw inside. Too cool = oily chicken.
3. 3

   For the curry sauce: heat 1 tbsp oil in a pot. Sauté onion, garlic, and ginger for 5 minutes until soft and fragrant.

4. 4

   Add carrots and potatoes, cook for 3 minutes. Stir in curry powder and tomato paste, cook for 1 minute.

5. 5

   Add stock, soy sauce, honey, and grated apple. Bring to a boil, then simmer for 20 minutes until vegetables are tender and sauce has thickened.

   Tip · The apple adds natural sweetness and depth — it's my secret weapon for incredible curry.
6. 6

   Slice chicken katsu into strips. Serve over steamed rice, ladle curry sauce and vegetables alongside, and place chicken on top.