Chicken Katsu Curry - Feed Me Kate

1 ¼ cups panko breadcrumbs (See Note 2 below)
2 teaspoons black sesame seeds
⅓ cup plain flour
1 egg
1 tablespoon milk
2 large chicken breast fillets, each halved through the middle to make 4 schnitzel style fillets
Vegetable or canola oil, for shallow frying

Combine panko and black sesame seeds in a shallow bowl and season with salt and pepper. Place flour on a plate or in freezer bag, season well with salt and pepper. Whisk egg and milk together in a separate shallow bowl.
Working with 1 chicken piece at a time, coat with the flour, shaking off any excess. Dip into the egg mixture, allowing excess to drip off, then coat both sides in the panko mixture. Transfer to a plate. Repeat with remaining chicken, flour, egg mixture and panko crumbs. Cover and chill while making the Curry Sauce.

Heat oil in a pan over medium high heat. Add the onion, carrot, garlic, ginger and a large pinch of salt. Cook, stirring often, for 5-6 minutes or until softened.
Add the curry powder, plain flour and garam masala. Cook, stirring, for 1 minute.
Pour in the chicken stock whilst constantly stirring and stir until combined. Add the coconut milk and stir to combine, then add the soy sauce and honey (starting with 1 tablespoon of each first, then taste and adjust with remaining to suit your tastebuds). Bring to a simmer, then reduce heat to low and simmer for 3-5 minutes or until carrot is soft. Set aside to cool slightly.
Once slightly cooled, pour the sauce into a blender or food processor and blend until smooth. (THIS STEP IS OPTIONAL - YOU CAN SERVE AS IS)
TIP: The curry sauce can be made ahead of time (up to 3 days) and reheated over low heat on the stove or in the microwave just before serving. It also freezes well for up to 3 months.

Heat enough oil in a frying pan to come 0.5cm-1cm up the sides over medium-high heat. Cook chicken, in batches, for 4 to 5 minutes each side or until golden brown and cooked through. Transfer to a plate lined with paper towel to drain.

To serve the katsu curry, slice each Chicken Katsu into 1cm thick slices. Place into a bowl with rice and pour over the Curry Sauce. Serve with optional sides.

COOKS NOTES:
Oven Temps: Oven temperatures are for conventional, if using fan-forced (convection), reduce the temperature by 20˚C.
Measurements: We use Australian tablespoons and cups: 1 teaspoon = 5 ml, 1 tablespoon = 20 ml & 1 cup = 250 ml.
Herbs: All herbs are fresh (unless specified) and cups are lightly packed.
Vegetables: All vegetables are medium size and peeled, unless specified.
Eggs: We use extra-large size and eggs are 55-60 g each, unless specified.
PANKO BREADCRUMBS
Panko breadcrumbs are a type of flaky, coarse breadcrumb originating from Japan. They are made from white bread without crusts, resulting in a lighter, airier texture compared to regular breadcrumbs. Panko breadcrumbs are known for their exceptional crispiness and are commonly used as a coating for fried foods, providing a crunchy exterior. They are also used as a topping for casseroles and other baked dishes to add texture and a golden-brown finish. They are available from all supermarkets or Asian grocers.