Katsu Chicken Curry & Rice

Method

1. 1

   Slice the chicken breasts horizontally to butterfly them, then cut into long thinner strips. Season with salt and pepper.

2. 2

   Add the onions and carrots to a deep pan with a little spray oil and cook for 10 minutes until softened.

3. 3

   Stir in the garlic puree and curry powder and cook for 1 minute.

4. 4

   Pour in the chicken stock and soy sauce, then add the honey and stir well.

5. 5

   Simmer for 20 minutes until the vegetables are soft, then blend until smooth and glossy.

6. 6

   Add the flour to a bowl and season well.

7. 7

   Beat the egg in a separate bowl, then add the panko breadcrumbs to another bowl.

8. 8

   Coat the chicken strips in the flour, then the egg, followed by the breadcrumbs.

9. 9

   Spray with olive oil and air fry at 200°C for 12–14 minutes until golden and crispy.

10. 10

    Meanwhile cook the jasmine rice according to packet instructions.

11. 11

    Spoon the rice into bowls, top with the crispy chicken and pour over the curry sauce.

12. 12

    Serve and enjoy!