Japanese Katsu Curry
This Japanese Katsu Curry is a delicious combination of crispy breaded chicken cutlets and rich curry sauce served over rice.
Ingredients - Serves 4
- Rice - 4 cups, cooked
- Honey - 1 tablespoon
- Soy sauce - 2 tablespoons
- Chicken broth - 2 cups
- Curry powder - 2 tablespoons
- Potato - 1, peeled and diced
- Carrot - 1, finely chopped
- Onion - 1, finely chopped
- Vegetable oil - 1/4 cup
- Panko breadcrumbs - 1 cup
- Egg - 2, beaten
- All-purpose flour - 1/2 cup
- Black pepper - 1/4 teaspoon
- Salt - 1/2 teaspoon
- Chicken breasts - 4 boneless, skinless
Let's Get Started
- Season the chicken breasts with salt and black pepper.
- Dredge the chicken breasts in flour, dip them in beaten egg, and coat them with panko breadcrumbs.
- Heat vegetable oil in a large skillet over medium heat. Fry the breaded chicken breasts until golden brown and cooked through, about 4-5 minutes per side. Remove from the skillet and set aside.
- In the same skillet, add the chopped onion, carrot, and potato. Cook until the vegetables are tender, about 5 minutes.
- Add curry powder to the skillet and cook for 1 minute, stirring constantly.
- Pour in chicken broth, soy sauce, and honey. Bring to a boil, then reduce the heat and simmer for 15 minutes, or until the sauce thickens.
- Slice the cooked chicken breasts into strips.
- Serve the curry sauce over cooked rice and top with the sliced chicken breasts.
- Enjoy your delicious Japanese Katsu Curry!
Dietary Info
- Dish Type: Main Course
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Calories: 500
- Fat: 20g
- Carbs: 60g
- Protein: 25g
- Sodium: 1200mg
- Sugar: 10g
