Chicken Katsu Curry Rice

thewoksoflife.com

chilerox

subheading: FOR THE CURRY SAUCE:

1 tablespoon vegetable oil

10 to 12 ounces white or yellow onion (about 2 small to medium onions, halved and cut into 1-inch/2.5cm pieces)

1 clove garlic (minced)

1 tablespoon tomato paste

1 teaspoon Worcestershire sauce (optional)

2 tablespoons curry powder (such as madras curry powder)

1 teaspoon salt

1 teaspoon sugar

8 ounces russet or yukon gold potato (cut into ¾ inch or 2 cm cubes; about 1 medium or 2 small potatoes)

8 ounces carrots (cut into ¾ inch or 2 cm triangular pieces; about 3 medium carrots)

2 cups chicken stock

1 tablespoon cornstarch (mixed onto a slurry with 1 tablespoon water)

1 tablespoon salted butter

subheading: FOR THE CHICKEN KATSU:

2 pounds boneless skinless chicken breast

salt and pepper

2 tablespoons all purpose flour

1 egg

1 ⅓ cups panko breadcrumbs

vegetable oil (for frying)

subheading: FOR SERVING:

6 cups steamed short grain Japanese rice

such as koshihikari

Directions at thewoksoflife.com

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