Chicken Katsu Curry

Ingredients:

Chicken: 
2 chicken breast sliced across 
½ cup Supreme Hot & Spicy Chicken Fry Mix 
3 eggs, whisked
2 cups panko breadcrumbs 
Oil to shallow fry 

Sauce: 
2 tbsp oil
1 medium onion- peeled & finely chopped 
1 large carrot- peeled & finely chopped 
1 tsp Supreme Ginger paste 
1 tsp Supreme Garlic Paste 
2 tbsp Hot Madras Curry Powder
4 cups chicken stock 
2 tbsp soy sauce
1 tbsp Worcestershire sauce 
1 tsp sugar 
Salt to taste
3 tbsp plain flour 
2 tbsp butter 

Other ingredients:
Boiled Japanese rice
Sliced spring onions 
Supreme Black Sesame Seeds 
Supreme White Sesame Seeds 

Method:

Chicken:
Cut the chicken breast across so you have 4 fillets. Cover the fillets with cling film and use a rolling to pound the fillets until 1 cm thickness. Add the chicken fry mix, eggs and breadcrumbs into separate bowls. Coat chicken fillets in chicken fry mix, then whisked eggs and lastly in panko breadcrumbs. Heat enough oil to shallow fry over medium-high heat. Shallow fry the fillets in hot oil golden and cooked through. Drain the chicken on a rack then cut into slices. 

Curry sauce: 
Heat a pot over medium heat. Add oil, onions and carrots. Stir well and sauté until golden. Add ginger and garlic paste, mix well and cook for 2-3 minutes. Now add curry powder, mix well and cook for 2 minutes. Add chicken stock, soy sauce, Worcestershire sauce, sugar and salt (if needed). Stir well and bring to a boil then reduce heat to low and simmer for 20 minutes. Now blend the sauce using an immersion blender until smooth. Turn the heat up to medium. Add the plain flour to a bowl and pour in half a cup of sauce. Mix well until combined then add to the sauce along with the butter. Mix well and continue to stir until the sauce thickens.

Serve the chicken with boiled rice and sauce. Garnish with sesame seeds and sliced green onions.