Japanese Chicken Katsu Curry
Chicken katsu curry features crispy chicken served with a rich and savoury Japanese curry sauce. It’s so satisfying and comforting, and it was one of my go-to dishes to make while I was at university! watch how to make this dish ingredients: This recipe serves 2 people! Curry: steps: check […]
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 chicken breast (or deboned chicken thighs)
- 1/2 cups panko (Japanese breadcrumbs)
- 2 eggs, beaten
- salt, pepper, garlic powder
- 2 servings white rice
- 1 carrot, diced
- 1 onion, sliced
- 1 potato, diced
- 1 tbsp tomato paste
- 4 cups water
- 4 cubes Japanese curry mix
Instructions
- 1
Butterfly your chicken breast by cutting it horizontally without completely separating the two sides (to create a thinner and more even meat). Then pound both sides of your chicken breast with a meat hammer/ or the back of a knife. Season with salt, pepper and garlic powder on both sides.
- 2
Coat your chicken breast in flour, beaten eggs, then panko breadcrumbs in order, ensuring each side is evenly coated.
- 3
Heat an inch of oil in a pan over medium heat and fry for 4-5 minutes per side or until golden brown. Remove and slide chicken katsu into bite-sized pieces.
- 4
To make the curry, heat some oil in a pot, add sliced onions and cook until softened. Add 1 tbsp tomato paste and stir to bring out the flavour.
- 5
Add potatoes and carrots and saute for 5 minutes. Add water, cover the pot, and simmer for 10 minutes until vegetables are soft.
- 6
Add curry cubes and simmer until sauce thickens.
- 7
Serve with rice and chopped chicken katsu. Enjoy!