Chicken Katsu Curry
This chicken katsu curry recipe is the perfect combination of crispy panko-breaded chicken cutlets and creamy Japanese curry sauce. Easy to make and satisfyingly delicious, this dish is the ultimate comfort meal for the whole family to enjoy!
Servings 2 people
Ingredients
Chicken Cutlet
- 350 grams chicken breast 2 pieces of chicken breast
- 2 tbsp all-purpose flour
- 1 egg
- 1 1/2 cup panko breadcrumbs
- oil for frying
Curry Sauce
- 1/2 pack S&B Torokeru Curry or 2 curry cubes
- 500 ml chicken broth
- 100 grams carrots chopped into small cubes
- 100 grams potatoes chopped into small cubes
- 1/2 onion minced
- 2 cloves garlic minced
Instructions
Chicken Cutlet
- Butterflying the chicken breast. To do this, put chicken breast flat on a chopping board. Put one hand on top of it to hold it, and slice vertically into one side starting from the thicker part, don't slice all the way through. Open the chicken breast. The result is a large piece of chicken that's larger in width but less thick.
- Preparing chicken for frying. One at a time, lay chicken breast flat on chopping board and cover with cling wrap. Pound the chicken to get an even thickness of 1/2 inch.
- Breading preparation. Add all-purpose flour, lightly beaten egg, and panko breadcrumbs into three separate shallow bowls.
- Breading the chicken. Working with one chicken at a time, coat each chicken with all-purpose flour first, then dip into lightly beaten egg until well coated. Then, coat with panko breadcrumbs thoroughly. Press the chicken onto the bed of panko to make sure it is well coated. Set aside.
- Frying the chicken. Add enough oil in a frying pan to reach about 1/2 inch of depth. Heat on medium high until the temperature reaches about 340°F or until vigorous bubbles form when dipping wooden chopsticks into the bottom of the pan. One at a time, fry each chicken cutlet for about 3-4 minutes on each side, or until the meat is fully cooked and the crust is golden brown. Once cooked, remove chicken cutlet from oil and let rest on drying rack.
Curry Sauce
- Add 2 tbsp of oil in a pan and heat on medium high. Add the minced garlic and onions, stir fry until soft and fragrant. Stir in the chopped carrots and potatoes. Add in the chicken broth and cover pan with a lid. Let simmer on medium heat for about 8 minutes, or until carrots and potatoes are soft.
- Remove lid, and add the curry block. Stir gently to dissolve. Let cook for about 5 minutes while stirring occasionally, or until the sauce thickens. Remove from heat.
Serving the Dish
- Slice chicken cutlets into about 1/2 inch wide strips.
- Add steamed rice in a shallow bowl and place chicken on top of the rice. Ladle the curry sauce over the chicken or on the side.