Fakeaway Chicken Katsu Curry

Instructions

1. 1

   Preheat oven to 400°F (200°C).

2. 2

   Season chicken breasts with salt and black pepper.

3. 3

   Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs.

4. 4

   Coat each chicken breast in flour, then egg, then panko, pressing to adhere.

5. 5

   Place breaded chicken on a baking sheet lined with parchment paper.

6. 6

   Drizzle chicken with vegetable oil.

7. 7

   Bake chicken for 25-30 minutes or until golden and cooked through, flipping halfway.

8. 8

   While chicken bakes, dice onion, garlic, carrot, and potato.

9. 9

   In a large pot, heat a tablespoon of vegetable oil over medium heat.

10. 10

    Add onion and garlic, sautéing until translucent.

11. 11

    Add carrot, potato, and curry powder, cooking for 2 minutes until fragrant.

12. 12

    Pour in chicken broth and coconut milk, stirring to combine.

13. 13

    Add soy sauce and bring the mixture to a simmer.

14. 14

    Reduce heat to low, cover, and cook for 20-25 minutes until vegetables are tender.

15. 15

    Meanwhile, rinse rice under cold water until water runs clear.

16. 16

    In a separate pot, combine rice and water, and bring to a boil.

17. 17

    Reduce heat to low, cover, and simmer rice for 15-18 minutes until cooked.

18. 18

    Serve baked chicken over rice, topped with curry sauce.