Chicken Katsu Curry

Cook it step by step

1. 1

   Before cooking, read every step, measure all listed ingredients and prepare the cookware named by the method. Keep raw meat or seafood refrigerated until needed and use a separate clean board and knife for ready-to-eat ingredients.

2. 2

   Cook onion, carrot and potato until lightly browned. Use medium-high heat and work in batches if needed; allow about 9 minutes, stopping when the ingredient has the colour or softness described rather than relying on the clock alone.

3. 3

   Add curry powder, flour and stock; simmer until the vegetables are tender and sauce thick. Keep only small bubbles breaking the surface and begin checking after 26 minutes, stirring often enough to prevent catching and adding hot liquid only if the pan becomes dry.

4. 4

   Pound chicken evenly, then coat in flour, egg and panko.

5. 5

   Shallow-fry until golden and cooked through; rest briefly. Keep the oil at 175–180°C and cook in uncrowded batches until evenly golden; drain between batches and allow the oil to return to temperature.

6. 6

   Slice the cutlets and serve with rice and curry. For whole pieces of meat, verify doneness in the thickest part with a clean thermometer; poultry must reach at least 74°C before serving.

7. 7

   Taste away from the heat and adjust salt, acidity and chilli a little at a time. Rest for 5 minutes before serving so the temperature evens out and the sauce settles.