Chicken Katsu Curry Ingredients

Chicken Katsu Curry Recipe

Ingredients:

For the Chicken Katsu:

• 2 boneless, skinless chicken breasts
• Salt and pepper, to taste
• 1 cup all-purpose flour
• 2 large eggs, beaten
• 2 cups panko breadcrumbs
• Vegetable oil, for frying

For the Curry Sauce:

• 2 tablespoons vegetable oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon ginger, minced
• 2 medium carrots, peeled and chopped
• 2 medium potatoes, peeled and chopped
• 3 tablespoons curry powder
• 2 tablespoons all-purpose flour
• 4 cups chicken broth
• 1 tablespoon soy sauce
• 1 tablespoon honey
• Salt and pepper, to taste

To Serve:

• Steamed Japanese short-grain rice
• Fukujinzuke (Japanese pickled vegetables), optional

Instructions:

1. Prepare the Chicken Katsu:

   • Place the chicken breasts between two sheets of plastic wrap and pound them to an even thickness.
   • Season both sides with salt and pepper.
   • Dredge each chicken breast in flour, shaking off any excess.
   • Dip into the beaten eggs, then coat with panko breadcrumbs, pressing gently to adhere.
   • Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat.
   • Fry the chicken breasts until golden brown and cooked through, about 3-4 minutes per side.
   • Transfer to a paper towel-lined plate to drain.

2. Make the Curry Sauce:

   • In a large pot, heat the vegetable oil over medium heat.
   • Add the chopped onion and sauté until translucent, about 5 minutes.
   • Add the garlic and ginger, and cook for another minute.
   • Stir in the carrots and potatoes, cooking for about 5 minutes.
   • Sprinkle the curry powder and flour over the vegetables, stirring to coat evenly.
   • Gradually pour in the chicken broth, stirring constantly to prevent lumps.
   • Add the soy sauce and honey, and bring the mixture to a boil.
   • Reduce the heat and simmer until the vegetables are tender and the sauce has thickened, about 20 minutes.
   • Season with salt and pepper to taste.

3. Serve:

   • Slice the chicken katsu into strips.
   • Place a portion of steamed rice on each plate.
   • Arrange the chicken katsu strips on top of the rice.
   • Ladle the curry sauce over the chicken and rice.
   • Garnish with fukujinzuke, if desired.

Enjoy your delicious Chicken Katsu Curry!