Chicken Katsu Curry
The ultimate comfort and satisfying dish with a crunchy chicken cutlet, rice and a creamy Japanese curry sauce.
Ingredients
Chicken Cutlet
- 2 chicken breasts halved lengthwise, pounded with meat mallet
- ¼ cup flour
- 2 eggs
- ¾ cup panko bread crumbs
- oil for pan frying
- kosher salt for sprinkling
Japanese Curry
- 1 onion sliced
- 1 potato cut into 1 inch cubes
- 5 carrots peeled, cut into 1 inch pieces
- 4 cups water
- 1 cube Japanese curry roux 100 grams
Steamed rice
Instructions
Chicken Cutlet
- Coat chicken cutlets in flour, then egg and finally panko bread crumbs.
- Add a layer of oil to coat the bottom of a frying pan. Heat over medium heat and cook chicken cutlets in a shallow pan of oil until golden, about 3 minutes per side.
- Let the cutlet rest on paper towel and sprinkle coarse salt immediately on one side.
Japanese Curry
- Saute onion slices until brown. Add potato and carrots to pot. Pour in water, cover with lid and bring to a boil.
- Reduce heat to medium and cook until fork tender, about 15 minutes.
- Add curry roux and cook according to instructions on the packet. Stir until sauce thickens.
To assemble
- Cut chicken katsu into slices on cutting board.
- Put cooked rice on one side of the serving plate. Pour curry on the other side and place cutlet pieces on top. Enjoy!
Notes
The curry roux comes in different spice levels. Buy based on your taste preferences.
Different brands of roux might require different amounts of water. Please adjust as needed.
When the curry cools down, the sauce thickens. It is best to use as soon as it is cooked.
If you have extra curry, I would not recommend freezing this as the potatoes becomes spongy and the texture changes.
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