Name: Katsu Curry
Total time: 50 min
Yield: 4
Ingredients: 600 g Chicken breast; 200 g Onion; 150 g Carrot; 100 g Japanese curry roux; 700 ml Water; 40 g Flour; 2 un Eggs; 120 g Panko breadcrumbs; 30 ml Vegetable oil; 400 g Japanese short-grain rice; 6 g Salt; 2 g Black pepper

Preparação

Cook the Japanese short-grain rice. Soften onion and carrot in vegetable oil, add water, and simmer 15 minutes.
Turn off the heat. Dissolve Japanese curry roux in the pot, then simmer until thick.
Season chicken breast with salt and black pepper. Coat in flour, eggs and panko breadcrumbs.
Brown in oil and finish at 200C until cooked. Slice.
Plate rice, ladle curry, and top with the katsu.

Dica de mercado

S&B Golden Curry blocks are in the Asian aisle or online. Panko at Continente. One small box of roux is enough for four with extra water if it thickens.