Combo Air Fryer Katsu Curry

Ingredients:

For the Chicken Katsu

• 4 boneless, skinless chicken thigh fillets (about 150g / 5oz each)
• Salt and pepper, to taste
• 30g / 1oz all-purpose flour
• 1 egg, beaten
• 1 cup panko breadcrumbs
• Light cooking oil spray

For the Curry Sauce

• 1 tbsp neutral oil (vegetable or canola)
• 400g / 14oz onion (about 2 medium), sliced into ½-inch pieces
• 250g / 9oz potato (about 2 small), cut into ¾-inch cubes
• 100g / 3.5oz carrot, sliced into ¼-inch coins
• 800ml / 3⅓ cups water
• ½ block (about 115g / 4oz) store-bought Japanese curry roux

For Serving

• 4 cups cooked short-grain white rice (hot)

Instructions:

1. Prep the Chicken
   1. If the thigh fillets are uneven in thickness, butterfly the thicker parts by slicing horizontally into the meat without cutting all the way through, then opening the flesh flat. This ensures even cooking throughout. Season all over with salt and pepper.
   2. Set up a breading station: place the flour, beaten egg, and panko breadcrumbs each in a separate shallow bowl. Working one fillet at a time, coat in flour and shake off the excess, dredge through the egg, then press firmly into the panko so a generous, even layer sticks to both sides. Set aside on a plate.
2. Air Fry the Chicken Katsu
   1. Place the AirCrisper plate into the Glasspot and lightly spray it with cooking oil. Arrange the breaded fillets on the plate in a single layer — work in batches if needed. Spray the tops of the fillets lightly with oil. Place the Magnifique AirCrisper lid on and set to AirFryer mode. Cook for 10–12 minutes, flipping halfway, until deep golden brown and cooked through. Set the cooked cutlets aside on a wire rack to rest while you make the curry.
3. Start the Curry Sauce
   1. Remove the AirCrisper plate from the Glasspot and set the Glasspot on the Multi-Cooker base. Add the oil and set to steam mode. Add the onion and cook for 3–4 minutes, stirring occasionally, until the edges begin to brown.
   2. Add the potato and carrot and stir for 1–2 minutes until the surfaces start to cook. Pour in the water and bring to a boil. Skim off any foam that rises to the surface, then reduce the heat and simmer for about 7 minutes, until the vegetables are nearly cooked through — a skewer should pass through with just a little resistance.
4. Add the Roux
   1. Break the curry roux block into smaller pieces along the scored lines and stir them into the pot. Reduce to a low simmer, cover with the glass lid, and cook for another 10 minutes, stirring occasionally to prevent the sauce from sticking to the bottom. The finished curry should be thick and glossy — similar to a béchamel. If it's too thick, loosen with a splash of water. If too thin, simmer uncovered for a few more minutes.
5. Slice and Serve
   1. Slice each chicken katsu into 1-inch strips. Spoon a cup of hot rice onto one side of each plate, lean the katsu strips against the rice, then ladle the curry sauce alongside. Serve immediately — the katsu is best while the crust is still crisp.