🍽️
Food/Recipe
Chicken Katsu Curry
Prep20 mins
Cook30 mins
Total50 mins
🌍 Japanese🍽️ Main Course👥 4 servings
Ingredients
- 4 boneless, skinless chicken breasts 🍗
- 1 cup all-purpose flour 🍚
- 2 large eggs, beaten 🥚
- 2 cups panko bread crumbs 🍞
- Salt 🧂 and pepper 🌶️ to taste
- Oil for frying 🛢️
- 1 tbsp olive oil 🫒
- 1 onion, chopped 🧅
- 2 carrots, chopped 🥕
- 2 potatoes, chopped 🥔
- 4 cups chicken broth 🍲
- 1 package (approx 3.5 oz) Japanese curry roux cubes 🍛
- Cooked rice 🍚, for serving
Instructions
- Prepare the chicken: Pound chicken breasts to 1/2 inch thickness. Season with salt and pepper.🧂🌶️
- Set up breading station: Place flour in a shallow dish, beaten eggs in another, and panko bread crumbs in a third. 🍚🥚🍞
- Bread the chicken: Dredge each chicken breast in flour, then dip in egg, and finally coat with panko bread crumbs. Make sure the chicken is fully coated. 🐔
- Fry the chicken: Heat oil in a large skillet over medium-high heat. Fry chicken for 3-4 minutes per side, or until golden brown and cooked through. 🍳
- Drain chicken on paper towels to remove excess oil. 🧻
- Prepare the curry: In a large pot, heat olive oil over medium heat. Add onion, carrots, and potatoes and cook until softened, about 5-7 minutes. 🧅🥕🥔
- Add chicken broth and bring to a boil. Reduce heat and simmer until vegetables are tender, about 15 minutes. 🍲
- Add curry roux cubes to the pot and stir until completely dissolved and the curry has thickened. 🍛
- Serve: Slice the chicken katsu and serve over cooked rice. Spoon the curry over the chicken and rice. 🍚🐔🍛