Japanese Chicken Katsu Curry

Ingredients

• 3.5 Chicken breasts (Halved horizontally to create thinner cutlets; 3–4 breasts)
• 0.5 cup Plain flour (For coating)
• 2 Eggs (Beaten)
• 60 ml Milk (Mix with the beaten eggs)
• 2 cups Panko breadcrumbs (Enough to coat the chicken)
• Oil (For shallow frying; use enough to coat the bottom of the pan)
• Salt (For seasoning the breadcrumbs and chicken, to taste)
• Black pepper (For seasoning, to taste)
• 1 tbsp Oil (For sautéing the curry vegetables)
• 1 tbsp Garlic (Minced)
• 1 Onion (Sliced)
• 2 Carrots (Chopped)
• 2 Potatoes (Diced)
• 1 L Chicken stock
• 1 packet S&B Golden Curry (Curry cubes; packet size may vary)
• Steamed rice (To serve; amount not specified)
• Spring onion (Optional garnish; amount to taste)
• Sesame seeds (Optional garnish; amount to taste)

Steps

1. 1

   Prepare the vegetables: slice the onion, chop the carrots, and dice the potatoes. Halve each chicken breast horizontally to create thinner, evenly sized cutlets.

2. 2

   Heat 1 tablespoon of oil in a medium saucepan over medium heat. Add the minced garlic and sauté until fragrant, about 30–60 seconds, taking care not to brown it.

3. 3

   Add the sliced onion to the saucepan and cook until softened, stirring occasionally.

4. 4

   Add the chopped carrots and diced potatoes. Cook for 3–4 minutes, stirring so the vegetables are lightly coated in the oil.

5. 5

   Pour in the chicken stock. Bring the liquid to a boil, then reduce the heat and simmer uncovered for 15–20 minutes, until the carrots and potatoes are tender when pierced with a knife.

6. 6

   Turn off the heat. Add the S&B Golden Curry cubes and stir until completely dissolved into the stock and vegetables.

7. 7

   Return the saucepan to low heat. Cook for another 5 minutes, stirring frequently, until the curry sauce thickens.

8. 8

   Place the flour in a shallow dish. Beat the eggs with the milk in a second shallow dish. Place the panko breadcrumbs in a third dish and season them with salt and pepper.

9. 9

   Coat each chicken cutlet first in flour, shaking off the excess. Dip it into the egg-and-milk mixture, then press it into the seasoned panko until thoroughly coated on both sides.

10. 10

    Heat enough oil for shallow frying in a large frying pan over medium-high heat. The oil should be hot enough that a breadcrumb sizzles immediately when added.

11. 11

    Add the breaded chicken cutlets to the hot oil without overcrowding the pan. Shallow-fry for 3–4 minutes per side, turning once, until golden brown and cooked through. The thickest part should reach 165°F/74°C.

12. 12

    Transfer the cooked chicken to a paper-towel-lined plate to absorb excess oil. Rest briefly, then slice into strips.

13. 13

    Serve the steamed rice in bowls. Spoon the curry sauce over or alongside the rice, arrange the sliced chicken katsu on top, and finish with optional spring onion and sesame seeds.

Notes

The source suggests using leftover vegetables or substituting other vegetables available in the refrigerator. Fry the chicken in batches if necessary so the cutlets brown rather than steam. Nutrition and weights are estimates; frying-oil absorption and the size of the curry packet may vary.

Nutrition per serving

• main
• Japanese
• crispy
• shallow-fried
• comfort food
• poultry
• rice bowl