Ingredients:
For Chicken Katsu:
- 1 small chicken breast (about 150g)
- 5 Julie’s Cheese crackers (fine crumbs)
- ½ egg (lightly beaten)
- ½ tsp salt
- ¼ tsp black pepper
For Curry Sauce:
- ½ small onion (sliced into 1 cm wide pieces)
- 1 small potato (cut into 1.5 cm cubes)
- ½ small carrot (sliced into 7 mm pieces)
- 150 ml water
- 1 block House Vermont Curry (medium hot)
- 1 tsp oil
- 1–2 Julie’s Cheese Crackers(crushed)
For Serving
- 100g cooked rice
- Spring onion
- shredded seaweed
Directions:
- Prepare the chicken katsu
Season chicken breast with salt and black pepper.
Dip into beaten egg, then coat evenly with crushed Cheese Crackers biscuits. - Cook the chicken katsu (Air fryer)
Place chicken in the basket and air fry for 12–15 minutes, turning halfway, until golden brown and cooked through. - Make the curry sauce
Heat oil in a pot over medium heat. Sauté onion until edges start to brown. Add potato and carrot, stir for 2–3 minutes. Pour in water, bring to a boil, and skim off any scum that rises. Break curry roux into pieces, add to the pot, and stir until dissolved. Add crushed Cheese Sandwich biscuits gradually while stirring to thicken the curry. Simmer until vegetables are tender and sauce is smooth. - Serve
Place cooked rice on a plate, top with air-fried chicken katsu slices. Pour curry sauce over the chicken and rice and garnish on top. Serve hot.