Chicken Katsu Curry with jasmin rice

Prepare the stock. Chop the onion into thin half-moons. Cut the carrot in thin crescents. Melt a knob of butter in a large wok or deepfrying pan. Add the onion, carrots. Fry for 4 - 6 minutes.  Then add half of the garlic-ginger-chili mix* and fry for another minute. Add the stock, bring to a boil.

*Take care, this ingredient is spicy! Use as preferred!

To the vegetables, add the miso paste, ketchup, the remaining sugar, soy sauce, curry powder and the remaining white wine vinegar. Stir to combine. Lower the heat and let it simmer for 15 minutes. Season to taste with salt and pepper.

Meanwhile, melt a knob of butter in a pot or saucepan. Add the remaining garlic-ginger-chili mix* and fry for 1 - 2 minutes until fragrant. Add 180ml water per person to the pan. Bring to a boil, then add the rice and a pinch of salt, cover and cook for 10 - 12 minutes. Turn off the heat and allow to stand for 5 minutes, still covered.

In a deep plate, combine the flour with the remaining water. In another deep plate, add the panko. Pat the chicken dry with kitchen paper. Season with salt and pepper, then coat the chicken first with the batter and then with the panko, then transfer to a third deep plate. Heat a knob of butter in a frying pan over medium-high heat. Fry the chicken for 2 minutes per side or until golden-brown. Cut the chicken into bite sized strips.