Chicken Katsu Curry with Rice - SEE COOKIDOO BOOKMARK

cookidoo.com.au

Deez

subheading: Steamed Rice:

1000 g water

1 tsp fine sea salt

350 g short grain rice

subheading: Chicken Katsu Curry:

15 g oil, plus extra for baking

5 garlic cloves

120 g onions, cut in large pieces (2 cm)

200 g carrots, sliced (1 cm)

1 ½ Tbsp curry powder

145 g plain flour

500 g chicken stock

20 g brown sugar

15 g Japanese soy sauce

½ tsp garam masala

1 dried bay leaf

¼ tsp fine sea salt

¼ tsp ground white pepper

2 eggs, whisked

160 g panko breadcrumbs

4 chicken breasts, skinless (approx. 180 g each)

Directions at cookidoo.com.au

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