Description
Chicken Katsu Curry is a Japanese dish of Fried Breaded Chicken Cutlet served on rice with a Japanese style mild curry sauce cooked with potatoes and carrots
Ingredients
Scale
Curry Sauce
- 6 cubes Japanese curry (I used Vermont Curry)
- 1 large onion, chopped
- 1 large potato, cubed
- 1 carrot, cubed
- 800 ml water
Chicken Katsu
- 2 cups panko breadcrumbs
- 1 cup flour
- 4 servings chicken breast fillets
- 2 eggs, slightly beaten
- salt
- freshly ground black pepper
- oil
Others
- Cooked Jasmine or Sushi Rice
- Fukujinzuke pickled radish
Instructions
- In a plate place your bread crumbs, on a separate plate place the flour and, on another plate, place the beaten eggs.
- Season your chicken breast fillets with salt and freshly ground black pepper.
- Dip both sides of the chicken breast fillets on to the flour, then on to the beaten egg then on to the bread crumbs.
- Heat enough oil for shallow frying in a pan, once it reached 180C carefully lower the chicken katsu and cook in medium low heat until golden and crispy. This will take around 6-8 minutes on each side depending on the thickness of the breast fillets. Remove from pan then set it aside to cool and crisp down.
- In a pot heat oil in medium heat then sauté onions until its soft.
- Add the carrots then continue to sauté for 2 minutes.
- Pour water into the pot, bring it to a boil, add potatoes. Simmer for 15 minutes or until vegetables are soft.
- Add Japanese curry cubes, then turn heat to low, let it simmer for 10 minutes until curry sauce is thick. Turn heat off.
- Place rice on one side of the bowl, place sauce on the other side. Cut chicken breast into sections, place in the middle topped with extra curry sauce and pickled radish. Serve.