Japanese Chicken Katsu Curry with Rice and Steamed Broccoli Breaded Chicken Cutlet with Curry Sauce and Rice

Rinse the jasmine rice in a fine-mesh sieve until the water runs clear. Combine rice with 400 ml water in a rice cooker (or a small pot with a lid) and start cooking according to your rice cooker's instructions (or bring to a boil, cover, and simmer on low for 15 minutes).

While the rice cooks, place each chicken breast between two sheets of plastic wrap and pound to an even 1 cm thickness using a rolling pin or heavy skillet. Season both sides with salt and pepper.

Set up a breading station: place flour in a shallow dish, beaten eggs in another, and panko in a third. Dredge each chicken piece first in flour (shaking off excess), then dip in egg, then coat evenly with panko, pressing gently to adhere.

Heat vegetable oil in a large heavy-bottomed skillet or deep fryer to 170°C (a breadcrumb sizzles immediately when dropped in). Fry the breaded chicken in batches, two pieces at a time, for 3–4 minutes per side until deep golden brown and cooked through (internal temperature 75°C). Drain on a wire rack set over a baking sheet.

While the chicken rests, make the curry sauce. In a medium saucepan, heat 1 tbsp vegetable oil over medium heat. Add the diced onion and carrot and cook, stirring, for 5 minutes until softened. Add minced garlic and curry powder and cook for 1 minute until fragrant.

Pour in chicken broth, soy sauce, and ketchup. Bring to a simmer and cook for 10 minutes, stirring occasionally, until the sauce thickens enough to coat the back of a spoon.

While the sauce simmers, steam the broccoli: place florets in a steamer basket over 1 inch of boiling water, cover, and steam for 4 minutes until bright green and tender. Remove from heat.

Slice the fried chicken cutlets into 2 cm wide strips. Serve the rice, chicken strips, and steamed broccoli on plates, and spoon the curry sauce over the chicken and rice (or on the side).