Chicken Katsu Curry

Cook the rice

Cook the rinsed jasmine rice according to package instructions. Once done, remove from heat, cover with a lid, and keep warm until serving — resting it this way keeps the grains fluffy and prevents them from drying out.

Build the curry sauce

Heat a thin film of vegetable oil in a medium saucepan over medium heat. Add the onion and carrot with a pinch of salt and cook, stirring occasionally, for 6–8 minutes until softened and the onion is translucent. Add the garlic and ginger and cook for 1 minute until fragrant. Stir in the curry powder and toast it for 1 minute — this step deepens the flavour significantly. Pour in the coconut milk and soy sauce, stir well, and bring to a gentle simmer. Cook uncovered for 12–15 minutes, stirring occasionally, until the sauce has thickened enough to lightly coat the back of a spoon. Taste and adjust seasoning with salt or a touch more soy sauce. At this stage you can also blend the sauce to make it extra smooth but this is an optional step.

Bread the chicken

Set up a breading station with three shallow dishes: flour in the first, beaten egg in the second, and panko in the third. Season the butterflied chicken breasts generously on both sides with salt and pepper. Working one piece at a time, dredge in flour and shake off any excess, dip into the egg letting any drips fall off, then press firmly into the panko on both sides so the crumbs adhere in an even layer.

Fry the katsu

Pour enough vegetable oil into a large frying pan to come about 1 cm up the sides and heat over medium-high heat until shimmering — a pinch of panko dropped in should sizzle immediately. Fry the chicken in batches (don't crowd the pan) for 4–5 minutes per side until deep golden brown and cooked through with no pink in the centre. Transfer to a wire rack or a plate lined with kitchen paper to drain.

Slice and serve

Slice the katsu crosswise into 2 cm strips — this makes it easy to eat and shows off the crispy crust. Spoon a generous mound of rice into each bowl, fan the katsu slices alongside or on top, and ladle the warm curry sauce over everything. Serve immediately.