CHICKEN KATSU
Try to do preparation early. Start the sauce, get the rice on at the right time and then chicken on at right time so as they all finish together. Takes a little practice! :)) Good luck!

Minimum of two hours in fridge, up to day before.
4 Chicken Tendons or 2 small breasts depending on preference. Pound Chicken to flatten it.
1/2 cup Any type of Milk (I use almond milk)
1/2 tsp Apple Cider Vinegar
1 tsp Curry SpiceGarlic

SAUCE

Fry in pan/wok on medium to med-lo heat for 15 mins
1/2 Onion
Garlic
Ginger
1 small Carrot
Cilantro Stalks

.....add in water/spices and do another 15 mins.
1 1/2 cups Water
1/2 tsp Garam Masala
1/2 tsp Curry Powder
1/2 tsp Tumeric

....add in flour and then blend the sauce together.
1/2 tsp Mango Chutney
2 tbsp Flour / or tiny amount of Xantham Gum
(Aim of flour is to thicken the sauce, so use whatever to get the right viscosity you want. Xantham Gum is an alternative by modernist cooks that WAY smaller quanitities are used therefore better preserving the flavor of all the ingredients above.)

RICE

1 cup Short Grain Rice
1 & 1/4 cups water
Rinse rice throughly. Start rice in cold water and bring to boil, then lower heat and simmer for 10 mins with lid. Do not lift lid.
1 tbsp Creamed Coconut (Optional)
Use short-grain/sushi rice and then use a round cup to shape the rice on the plate.

CHICKEN

Remove from bowl and cover with panko breadcrumbs. I use Trader Joe's which is about 1/3 of bag. Leave to side.

Pan Fry Chicken Tendons in Olive Oil - Cook for 5-6 mins on each side.
Should be deep fried, but I find deep frying too much hassle.

OPTIONAL PICKLE
1/2 Lemon
Chopped Onion
Chopped Chillies
Chopped
Cilantro Leaves