Giant Chicken Katsu Curry

Directions

1. Butterfly the chicken breast in half horizontally, then gently flatten using rolling pin, between baking paper or cling film until around 1cm thickness.

2. Set up three shallow bowls with the cornflour, beaten egg and panko breadcrumbs. Coat the chicken in the cornflour, then the egg, before pressing firmly into the panko breadcrumbs until evenly coated.

3. Preheat the air fryer to 200°C. Spray both sides of the chicken generously with olive oil spray and cook for 12–15 minutes, carefully flipping halfway through, until golden, crispy and cooked through.

4. Meanwhile, heat the olive oil in a small saucepan over medium heat. Cook the onion and carrot for 8–10 minutes, stirring occasionally, until softened and lightly sweet.

5. Sprinkle over the Mingle Japanese Curry Recipe Base and stir for 30 seconds until fragrant. Pour in the chicken stock, then add the tomato ketchup and soy sauce. Stir well and bring to a gentle simmer. Cook for 10–15 minutes, or until the carrot is completely tender.

6. Blend the sauce until smooth and silky, then return to the pan if needed and warm through before serving.

7. Slice the giant chicken katsu and serve over the jasmine rice. Spoon over the curry sauce and serve alongside a fresh side salad.