Chicken Katsu Curry

You can also substitute chicken with pork loin to make Tonkatsu curry. An easy Japanese dish. I buy the Japanese curry paste from the Asian grocery stores.

chicken thigh fillets, flattened and tenderised
panko breadcrumbs (from Asian/Japanese grocery stores)
plain flour for dusting
salt and pepper
1 egg, beaten
oil for frying
1 cube Japanese curry paste (I only used half for this recipe)
carrots, diced
potatoes, diced
1 onion, sliced

1. Flatten and tenderise the chicken thigh with a mallet. Sprinkle with some salt and pepper. Dust them with flour and leave aside.
2. Heat oil in the fry-pan. There should be sufficient oil to cover the chicken. Slip the chicken into the fry-pan and fry one side till golden brown before flipping to the other side.
3. When meat is cooked, removed from heat and placed in a paper towel lined plate or wire rack to cool.
4. To cook the curry, fry the onions till softened in a pan with some oil. Add the carrots and potatoes. Add a little amount of water and close the lid to cook the vegetables until soft
5. Lastly, add the Japanese curry cube and some water, and cook till the cube has dissolved.
6. Serve separately from the crumbed chicken or in one bowl with rice, crumbed chicken and Japanese curry over the top.

1. Dip into the beaten egg and coat with the panko breadcrumbs. Fry till golden brown in