Chicken Katsu Curry

By: Sherry Fishlock

15gm oil, 5 garlic cloves, 120gm onion, 200gm carrots , golden curry paste, 500 gm chicken stock, 20 gm brown sugar, 15 gms japanese soy sauce, 1 dried bay leaf
Day old bread, 2-3 slices blitzed and cooked in oven on 160c until brown, and crispy1 egg, 1 tbp plain flour
Sushi Rice (1 rice cup)1 1/2 cups water

In a large saucepan on medium heat, Brown onions, carrots, garlic till soft, add Golden Curry, stock, garam masala, bay leaf, brown sugar, soy sauce, stir until cooked approx 15 minutes. Until carrots are cooked through and sauce is thick.
For the panko crumb chicken breast. Add enough vegetable oil in a small oven pan cook chicken breast at 180c for 15 minutes one side then turn for another 10-15 minutes until golden and chicken is cooked through.
Sushi Rice 1 rice cup., 1 1/2 cups water. Using a small saucepan , add rice and water place lid on, bring water and rice to boil then turn to lowest setting for 10 minutes, do not lift the lid,. When 10 minutes cooking time is up, let rest for a further 10 mins continuing to keep lid in place,to keep cooking in the remaining heat and steam thats in the saucepan.
Serve on a bed of rice, add crumbed chicken, pour katsu curry sauce over.