Easy Chicken Katsu Curry

Method

1. First make the sauce. Dice the onions and other sauce vegetables, then saute gently until soft. Add the curry powder, soy, mirin mango chutney, and coconut. Simmer gently until you have a smooth saucy consistency.
2. Prepare the chicken by flattening or butterflying, then season with salt and pepper. Coat the chicken in eggwash, then dip into the breadcrumbs to thoroughly coat and set aside.
3. Gently fry the chicken breast on both sides in a little oil, until the breadcrumbs are crisp, then finish in a hot oven at 200°C for 20 minutes, until golden all over.
4. Cook the rice, then drain, rinse and add to a bowl. Ad your vegetables and garnishes of choice, pour over the warm sauce, then slice and arrange the chicken on top, and serve.