Homemade Chicken Katsu Curry with Rice and Peas

Method

1. Set up three shallow dishes: one with seasoned flour, one with the beaten egg, and one with the breadcrumbs. Dust each chicken thigh in flour, then dip in egg, then coat with breadcrumbs. Place on a plate and chill for 20 minutes.
2. Meanwhile, make the curry sauce. Heat a splash of oil in a saucepan over medium heat. Add the chopped onion, garlic, ginger, and optional chilli flakes. Cook, stirring, until softened, about 5 minutes.
3. Stir in the plain flour or curry powder and cook for 2–3 minutes, stirring constantly to prevent sticking. Gradually pour in the chicken stock while stirring, then add the brown sugar. Bring to a simmer and cook for 15 minutes, stirring occasionally.
4. Blend the sauce with a stick blender or in a food processor until smooth. Set aside.
5. Preheat the oven to 350°F (fan 325°F) / gas 4. Heat 2 tablespoons of oil in a non-stick frying pan over medium-high heat. Fry the breaded chicken thighs for 2–3 minutes on each side, until golden brown. Transfer to a wire rack set over a baking tray and finish cooking in the oven for 20 minutes, until cooked through.
6. While the chicken is in the oven, cook the rice. Bring a large pot of salted water to a boil, add the basmati rice, and cook according to package instructions. Add the frozen peas for the last 2 minutes of cooking. Drain well, then toss with a few drops of sesame oil and soy sauce.
7. Slice the cooked chicken thighs. Divide the rice and peas between plates, top with the sliced chicken, and serve with a drizzle of the warm curry sauce.