Chicken Katsu Curry with Rice

Steamed Rice

• 1000 g water
• 1 tsp fine sea salt
• 350 g short grain rice
  or sushi rice

Chicken Katsu Curry

• 15 g oil, plus extra for baking
• 5 garlic cloves
• 120 g onions, cut in large pieces (2 cm)
• 200 g carrots, sliced (1 cm)
• 1 ½ Tbsp curry powder
• 145 g plain flour
• 500 g liquid chicken stock (see tip)
• 20 g brown sugar
• 15 g Japanese soy sauce
• ½ tsp garam masala
• 1 dried bay leaf
• ¼ tsp fine sea salt
• ¼ tsp ground white pepper
• 2 medium eggs, beaten
• 160 g panko breadcrumbs
• 4 chicken breasts, skinless (approx. 180 g each)