Description
A warm and comforting dish combining crispy chicken katsu with a fragrant curry sauce, perfect for fall dinners.
Ingredients
- 2 boneless chicken thighs (or breast), pounded until even
- Salt and pepper to taste
- 1 cup panko breadcrumbs
- 1 egg, beaten
- 1/2 cup flour
- 1 tablespoon vegetable oil
- 1 onion, finely chopped
- 2 carrots, chopped
- 1 potato, diced
- 3-4 cups water or chicken broth
- 1 packet of Japanese curry roux (about 100g)
- Optional: boiled rice for serving
Instructions
- Season the pounded chicken with salt and pepper.
- Dredge each piece in flour, dip into the beaten egg, and then coat with the panko breadcrumbs.
- Heat oil over medium heat and fry the chicken katsu for 3-4 minutes on each side until golden brown.
- Set aside on a paper towel to drain excess oil.
- Add a little oil to the same pan and sauté the onions until translucent.
- Add the chopped carrots and potatoes, and cook for another 5 minutes.
- Pour in the water or chicken broth and bring to a boil; then reduce heat and simmer until vegetables are tender (about 10-15 minutes).
- Break the curry roux into pieces and stir into the vegetable mixture until fully dissolved.
- Let it simmer for another 5 minutes or until the sauce thickens.
- Slice the chicken katsu and serve over rice, drizzling warm curry sauce on top.
Notes
Ensure your oil is hot enough before frying the chicken for perfect crispiness. For a thicker curry sauce, let it simmer longer.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Japanese