Japanese katsu chicken curry | Women's Weekly Food

Ingredients

• 4 chicken thigh fillets, trimmed
• 1/3 cup seasoned flour
• 1 egg
• 1 tablespoon water
• 1 cup panko breadcrumbs
• 1/3 cup vegetable oil
• 1 onion, thinly sliced
• 1 carrot, chopped
• 4 cloves garlic, finely chopped
• 1 tablespoon curry powder
• 2 teaspoons cornflour
• 2 cups chicken stock
• 1 tablespoon light soy sauce
• 2 teaspoons honey
• sushi rice, sliced green onion, salad to serve