Chicken Katsu Curry

Ingredients

• 180g Raw chicken breast
• 50g Egg
• 40g White bread
• 150g White rice, long grain, raw
• 100g Yellow onion, raw
• 15g Unsalted butter
• 100g Skim milk

Method

1. 1**Cook the rice:** In a pot, bring 300ml water to a boil. Add 150g raw white rice (2:1 water-to-rice ratio). Stir once, reduce heat to low, cover, and simmer for 18-20 minutes until rice is tender and water is absorbed. Remove from heat and let stand for 5 minutes.
2. 2**Prepare the chicken:** While rice cooks, take the raw chicken breast (180g) and place it between two pieces of plastic wrap. Using a meat mallet or rolling pin, pound the chicken to an even thickness of about 1cm. This ensures even cooking and a thinner, crispier katsu.
3. 3**Set up breading station:** Crumble the white bread into fine breadcrumbs (about 40g). Place in a shallow bowl. Beat the egg (50g) in another shallow bowl. Have the breadcrumbs and egg ready for the coating.
4. 4**Bread the chicken:** Season the pounded chicken breast with salt and pepper. Dip it into the beaten egg, coating both sides. Immediately transfer to the breadcrumbs, pressing gently so the crumbs adhere evenly. Pat off any excess. Set aside.
5. 5**Fry the chicken:** Heat a non-stick pan or lightly oil a regular pan over medium-high heat (about 180°C if using an oil thermometer). Once hot, carefully place the breaded chicken into the pan. Fry for 4-5 minutes on the first side until golden brown and crispy, then flip. Fry the other side for another 3-4 minutes until golden and the internal temperature reaches 75°C. Transfer to a cutting board.
6. 6**Make the curry sauce:** In the same pan (or a separate saucepan), add 15g unsalted butter over medium heat. Once melted, add the diced yellow onion (100g). Sauté for 4-5 minutes, stirring occasionally, until the onion becomes soft and translucent.
7. 7**Build the sauce:** Sprinkle 1-1.5 tablespoons of curry powder over the sautéed onions and stir well to coat, cooking for about 1 minute to bloom the spices and remove any raw taste. This releases the aromatic oils.
8. 8**Complete the curry:** Slowly add 100g skim milk to the curry-onion mixture, stirring constantly to avoid lumps. Bring to a gentle simmer and cook for 3-4 minutes. The sauce should be creamy and coat the back of a spoon. Season with salt and pepper to taste.
9. 9**Slice the chicken:** Remove the chicken from the cutting board and slice it into 4-5 strips against the grain. This makes it easier to eat and looks more authentic.
10. 10**Plate and serve:** Place a mound of cooked white rice in the center of a plate. Arrange the sliced katsu on top or to the side of the rice. Generously pour the warm curry sauce over the chicken and rice. Serve immediately while hot. Optionally garnish with pickled ginger or a sprinkle of sesame seeds if available.