Chicken Katsu Curry
Crispy panko chicken cutlet over rice, smothered in mellow Japanese curry.
Meat
⚠ Contains: Gluten, Soy, Dairy, Egg. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 2 chicken breasts, butterflied and pounded to 1/4-1/2 inch thickness
- 1 cup panko breadcrumbs
- Flour and 1 egg for dredging
- 1 onion, sliced
- 2 carrots, chunked
- 2 potatoes, chunked
- 3 cups water or stock
- 1 box Japanese curry roux (or 3 tbsp curry powder + 2 tbsp flour + 2 tbsp butter)
- Oil for deep-frying (enough for 1-1.5 inches depth)
- Cooked rice, to serve
Steps
- Saute the onion in a little oil until softened, then add carrot and potato. Add water/stock, bring to a boil, skim off scum, and simmer 15-20 minutes until vegetables are tender.
- Remove pot from heat (or reduce to lowest), break curry roux into the pot, and stir until fully dissolved. Return to low heat and simmer, stirring, until thickened, 5-10 minutes.
- Meanwhile, dredge chicken in flour, egg, then panko.
- Deep-fry chicken in 340F (170C) oil, about 3 minutes per side (turning once), until golden and cooked through. Rest, then slice.
- Serve rice topped with curry sauce and sliced katsu.