Directions

To Make Chicken Katsu Curry Udon

1. Heat up a medium cast iron pot on medium heat with 2 tbsp of oil and sauté onion until it starts to turn brown on the edges and slightly translucent.
2. Add in carrot and potatoes and stir for 2-3 mins. Add in water and let it come to a boil. Turn heat to low and let it simmer for 7-8 mins.
3. Break curry roux into the simmering pot and stir to break up to blend in with the vegetables. Cover and let it simmer for another 8-10 mins stir occasionally to avoid burning bottom.
4. Check consistency of the curry. If too thick add a little water or if too runny, let it simmer without cover on.
5. Butterfly chicken breast horizontally from the side to get 2 similar thickness slices. Season cutlets with some salt and pepper.
6. Prepare coating station of flour, beaten egg with oil and panko. Firstly, coat chicken cutlets with flour, then with beaten egg and lastly with panko. Press panko into cutlets so it will adhere well.
7. Heat up frying pan with enough oil to 170C and deep fry breaded chicken breast slices one at a time till they are golden brown.
8. In a separate sauce pan, heat up enough water to cook udon as per instructions on the package.
9. To serve, place cooked udon onto one side of the plate, scoop enough curry vegetables on the other side and place a piece of chopped chicken katsu on top. Serve hot.