Preheat and prepare the chicken:
I preheat my oven to 200°C. Then, I lightly pound each chicken thigh to an even thickness. I set out three shallow bowls – one with the seasoned flour, one with the beaten eggs, and one with the panko breadcrumbs. I dredge each piece in the flour (shaking off any excess), dip it in the egg, and finally coat it well with breadcrumbs (pressing gently to help them adhere).
Fry and finish in the oven:
I heat enough oil in a frying pan to a depth of about 3 cm over medium-high heat. Once the oil is hot, I shallow fry the chicken for about 2–3 minutes on each side until golden and crispy. I then transfer the chicken to a baking tray and finish cooking in the preheated oven for 20 minutes, ensuring it’s cooked through.
Make the curry sauce:
While the chicken is in the oven, I heat a little oil in a saucepan over medium heat. I add the diced onions, carrots, and minced garlic, cooking for about 5 minutes until they soften. Next, I stir in the curry powder, garam masala, and mango chutney, and cook for another 1–2 minutes until fragrant.
I then pour in the 400 ml broth, 50 ml soy sauce, and the tin of coconut milk. I bring the mixture to a gentle simmer and let it cook for around 20 minutes, until the vegetables are tender and the sauce has thickened slightly. If I prefer a smoother sauce, I use an immersion blender to blend it until smooth. Finally, I taste and adjust the seasoning with salt and pepper if needed.
To serve:
I slice the crispy chicken katsu and serve it over a bed of steamed rice. I then generously spoon over the curry sauce and finish with a sprinkle of fresh coriander, sesame seeds, and a few pickled onions if I like a tangy bite.
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