Recipes / Katsu / chicken

Katsu Chicken Curry

Name: Katsu Chicken Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2
Cuisine: Japanese
Ingredients: 1 cup Carrots; 1 Cup Jasmine rice; 1 Large Onion; 1 Beaten Egg; 1 Cup All purpose flour; 1 Cup Panko breadcrumbs; 0.5 Tsp Salt; 1 Sliced Carrot; 1 Tbsp Oil; 2 Sliced Potato(optional); 2 Cup Chicken stock; 1 Tsp Soy sauce; 1 Tsp Honey; 1 Tsbp Curry; 1 Diced Red ginger; 1 Diced Green onion

45 min total15 min prepServes 2Ready to cook

Ingredients

1 cupCarrots

1 CupJasmine rice

1 Large Onion

1 BeatenEgg

1 CupAll purpose flour

1 CupPanko breadcrumbs

0.5 Tsp Salt

1 SlicedCarrot

1 TbspOil

2 SlicedPotato(optional)

2 CupChicken stock

1 TspSoy sauce

1 TspHoney

1 TsbpCurry

1 DicedRed ginger

1 DicedGreen onion

Method / 16 steps

Step 1

Prepare the Katsu Season both sides of the chicken with salt and pepper.

Step 2

Coat each piece lightly in flour, shaking off the excess

Dip into the beaten egg

Dip into the beaten egg.

Press firmly into the panko breadcrumbs until fully coated

Press firmly into the panko breadcrumbs until fully coated.

Heat ½ inch of oil in a skillet over medium heat

Heat ½ inch of oil in a skillet over medium heat.

Step 6

Fry the chicken for 4–6 minutes per side, or until golden and cooked through.

Transfer to a wire rack or paper towels to drain

Transfer to a wire rack or paper towels to drain.

Slice into strips just before serving

Slice into strips just before serving.

Make the Curry In a medium pot, heat the oil/butter over medium heat

Make the Curry In a medium pot, heat the oil/butter over medium heat.

Step 10

Add the sliced onion and cook until softened and lightly browned, 5–7 minutes.

Add carrot (and potato, if using)

Add carrot (and potato, if using).

Pour in the chicken stock and bring to a gentle simmer

Pour in the chicken stock and bring to a gentle simmer.

Cook until the vegetables are tender, about 10–12 minutes

Cook until the vegetables are tender, about 10–12 minutes.

Break the curry roux blocks into the pot and stir until dissolved

Break the curry roux blocks into the pot and stir until dissolved.

Simmer 3–5 minutes more, until thickened

Simmer 3–5 minutes more, until thickened.

Add soy sauce or honey if you want extra depth or sweetness

Add soy sauce or honey if you want extra depth or sweetness.

Make-ahead notes

Cook once, eat calmer. Most dishes here hold well for a day or two; refresh herbs, citrus, and crunchy toppings right before serving.

Idris cooks