1.Chicken Breast

2.Basmati Rice

3.Katsu Curry Sauce

4.Carrots

5.Spring Onions

6.Egg, flour, panko breadcrumbs

7.vegatable oil

1.While the rice is being cooked flatten the chicken breasts to the same height, season and then dip each in flour then egg and then the breadcrumbs.

2.Boil some chopped carrots for 10-15 mins. Cook the katsu sauce as per manufacturers instructions. Once the sauce 3/4 cooked add the boiled carrots.

3.Fry 1.5 cm vegetable oil in a frying pan until the temperature reaches 175c. Fry on each side for approc 1min 45 seconds whilst maintaining the temperature of the oil. Dry the excess oil on kitchen oil and cook for a further 7-8 mins in airfryer at 200c or untill internal temperature reaches 74c. Let the chicken rest for 5 mins.

4.Placed sliced chicken breast over the rice. Pour over the curry sauce and sprinkle with green onions.

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