Chicken Katsu Curry with Jasmine Rice

Preparation & Frying the Meat

• 1
  Gently pound the chicken breast fillets flat, season with salt and pepper.
• 2
  Dredge the meat successively in a little flour (optional), the beaten eggs, and finally in the panko breadcrumbs, pressing the breading firmly.
• 3
  Heat plenty of oil in a pan and fry the chicken breast fillets over medium heat for approx. 3–4 minutes on each side until golden brown and crispy. Drain on kitchen paper.

Prepare Curry Sauce

• 1
  Heat 3 tbsp oil in a pot and sauté the finely diced onion until golden brown. Add the chopped garlic and sauté briefly until fragrant. Stir in the curry paste and roast briefly.
• 2
  Peel carrots, potatoes, and apple, cut into small cubes, and add to the pot. Deglaze with chicken broth and soy sauce. Add the Thai basil and simmer over medium heat for approx. 20 minutes until the vegetables are soft.
• 3
  Let the sauce cool briefly, remove the basil (optional), and finely puree the sauce. Stir in the coconut milk, bring to a brief boil again, and season with salt, pepper, and finely chopped chili to taste.

Serving

• 1
  Meanwhile, cook the jasmine rice in salted water according to package instructions.
• 2
  Cut the crispy chicken into strips. Arrange the rice on plates, generously distribute the curry sauce next to it, and place the chicken on top. Garnish with fresh cilantro or additional Thai basil as desired.