Katsu Curry

1.Prep vegetables

Peel 500g waxy potato and 200g carrot. Cut potato and carrot into 2 cm pieces. Peel and cut 2pcs onion into thin half rings. Finely grate 30g ginger.

2.Cook base

Heat 2tbsp sunflower oil in a pan over medium heat and sauté the onion and ginger for 3 minutes. Add the potatoes and carrots and cook for 3 minutes. Pour in 600ml water, or until everything is just covered. Bring to a boil with the lid on the pan and simmer for 30 minutes over medium heat. After 20 minutes, remove the lid and let it reduce.

3.Prepare chicken

Meanwhile, place chicken_breast_fillet between 2 pieces of plastic wrap. Gently pound with a rolling pin to 1 cm thickness. Season all around with pepper. Beat 2pcs eggs in a deep plate. Put 4tbsp flour in a second plate and 200g panko in a third. First roll the fillets through the flour and shake off excess flour. Then dip through the egg and press firmly all around in the panko. Place the breaded chicken (katsu) on a rack and let stand until use.

4.Heat oil

Heat the remaining oil in a (deep-frying) pan over medium heat to 180°C.

5.Finish curry

Meanwhile, add 92g japanese curry mix to the potatoes and carrots. Stir well and simmer for another 15 minutes. Add 225g frozen peas in the last 6 minutes. Season with pepper and salt if needed.

6.First frying

Meanwhile, fry 2 katsu pieces for ⏲ 3 min until light brown. Remove from oil and repeat with remaining katsu pieces. Remove loose panko crumbs from the oil with a slotted spoon.

7.Second frying

Heat oil to 190°C and fry the katsu pieces again in 2 batches for ⏲ 3 min to ⏲ 4 min until crispy and cooked through. Drain on paper towels. Sprinkle with salt if desired.

8.Serve

Spoon the curry into deep bowls. Cut the katsu crosswise into strips and place on the curry.