Ingredients

• Butter, for the curry roux3 tbsp
• Flour, for the curry roux3 tbsp
• Curry powder2 tbsp
• Garam masala1 tsp
• Soy sauce1 tsp
• Honey or sugar1 tsp
• Waxy potatoes, cut into 3 cm cubes3 pieces
• Large onion, roughly chopped1 piece
• Garlic, finely chopped1 clove
• Ginger, finely chopped1 small piece
• Chicken stock or water600 ml
• Chicken breast or thighs (500–650 g)500 g
• Flour, seasoned with salt and pepper100 g
• Eggs, beaten2 pieces
• Panko breadcrumbs150 g
• Cooking oil, enough for a layer in the frying pan1½ cm deep
• Hot cooked white rice, to serve

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1. 1Make the curry roux: melt the butter in a small saucepan over medium-high heat. Add the 3 tbsp flour, curry powder and garam masala. Whisk continuously for 2 minutes, until the flour is cooked and the spices are fragrant.
2. 2Turn off the heat and stir in the soy sauce and honey or sugar to form a thick paste. Set aside.
3. 3Set the smart multi-cooker to Sauté. Briefly sauté the onion, garlic and ginger. Add the potato cubes and cook for another 2 minutes.
4. 4Pour in the stock or water and stir in the curry roux until completely dissolved.
5. 5Close the lid and select Pressure Cook on high pressure for 6–8 minutes. Release the pressure quickly.
6. 6Prepare three shallow bowls: one with the 100 g seasoned flour, one with the beaten eggs and one with the panko.
7. 7Pat the chicken dry. Coat it first in flour, then in egg, and finally press it firmly into the panko to create a thick crust.
8. 8Pour enough oil into a large frying pan to form a layer about 1.5 cm deep. Heat over medium-high heat.
9. 9Fry the chicken for 4–5 minutes per side, until golden, crisp and cooked through. Drain on kitchen paper, then slice diagonally into strips.
10. 10Serve a generous portion of hot white rice on each plate, with the sliced chicken katsu alongside. Spoon plenty of curry sauce and tender potatoes over and around the chicken.