Chicken katsu curry with rice

Step 1

Place oil and garlic into mixing bowl, then chop 3 sec/speed 5.

Step 2

Add onion and carrot, then sauté 10 min/120°C//speed 1 [TM31: 10 min/Varoma//speed 1].

Step 3

Add curry powder and 45 g of the plain flour, then cook 1 min/100°C//speed 1.

Step 4

Add water, stock paste, honey, Japanese soy sauce, garam masala and bay leaf, then cook 15 min/100°C//speed 1, placing simmering basket instead of measuring cup onto mixing bowl lid.

Step 5

Place a shallow bowl onto mixing bowl lid and weigh panko crumbs into it, then season with salt and pepper. Set bowl aside.

Step 6

Place another shallow bowl onto mixing bowl lid and weigh remaining 80 g flour into it, then set aside. In a third shallow bowl, place an egg and whisk.

Step 7

Set aside a large plate. Cut each chicken breast in half horizontally. Dip each piece in flour and dust off excess. Dip in egg wash, then in panko crumbs, gently patting each side to coat. Set aside on large plate. Once curry sauce is complete, pour into a thermal serving jug or jug and cover to keep warm. Clean and dry mixing bowl.

Step 8

Preheat oven to 200°C. Line a baking tray (30 x 40 cm) and set aside.

Step 9

Place simmering basket onto mixing bowl lid and weigh rice into it. Thoroughly rinse rice until water runs clear.

Step 10

Place water and salt into mixing bowl. Insert simmering basket with rice and cook 15 min/100°C/speed 4. Remove simmering basket with aid of spatula, place rice into a separate thermal serving bowl and cover to keep warm.

Step 11

Place a large frying pan over high heat and add oil (1-2 cm high). Working in batches, place coated chicken pieces into pan and fry for 1-2 minutes each side, until golden. Transfer onto prepared baking tray. Place in the oven and bake for 10-15 minutes (180°C) or until chicken is cooked through. Slice chicken and serve hot with curry sauce and rice.