Kare Raisu

Ingredients

Serves 2-4 people

• 1 large yellow onion peeled & diced
• 2 large carrots peeled & diced
• 1 cup yukon gold potatoes, peeled and roughly chopped
• 4 skinless & boneless chicken thighs
• 1 cup all purpose flour
• 2 eggs, beaten
• 1 cup panko flour
• 1 package s&b golden curry cubes (4 cubes)
• 900ml water

Cooking Steps

1. Slap the chicken thighs with your fist or the back of a pan to flatten them out (you can place them in a freezing bag to do this)
2. Dunk the chicken thighs one by one first into the flour (shaking off excess flour), then in the eggs and finally in the panko flour.
3. Spray the chicken thighs with cooking oil and put into air fryer at 200C for about 20 minutes or until the cutlets are golden and register an internal temperature of about 75C
4. Meanwhile bring the onions & the carrots in a pot with a bit of oil to a simmer, slightly over medium heat
5. Add salt and let the carrots & onion soften, so they are translucid and slowly start browning
6. Add the potatoes and toss them to coat with oil, then add the water and more salt and let them cook, covered until fork tender, about 15 minutes
7. add the curry cubes and stir frequently until the curry gets a thick consistency (about 5-10 minutes)
8. Serve with white rice & katsu cutlets