Chicken Katsu Curry
Directions
- 1Slice onions and peel a honeycrisp apple.
- 2In a heated pot with oil, brown the onions until lightly golden.
- 3Grate in the apple.
- 4Add butter and flour to create a roux.
- 5Season with curry powder, garam masala, chicken bouillon, grated garlic and ginger, soy sauce, oyster sauce and water.
- 6Simmer for about 20 minutes, skimming off any white stuff that comes to the top.
- 7Blend the curry until smooth (optional).
- 8Pound out the thicker side of the chicken breast until even sized.
- 9Season the chicken with salt and pepper.
- 10Dredge the chicken in flour, egg, and panko breadcrumbs.
- 11Fry the chicken in hot oil for about 4-6 minutes or until cooked through.
- 12Serve with jasmine rice, sesame seeds, green onions and a lime wedge.
Ingredients
- 1 medium onions
- 1 medium honeycrisp apple
- 2 tablespoons oil
- 2 tablespoons butter
- 2 tablespoons flour
- 1 tablespoon curry powder
- 1 teaspoon garam masala
- 1 teaspoon chicken bouillon
- 2 cloves garlic
- 1 teaspoon ginger
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 2 cups water
- 1 teaspoon sugar
- 0.5 teaspoon salt
- 0.5 teaspoon pepper
- 2 pieces chicken breast
- 1 cup panko breadcrumbs
- 1 large egg
- 1 cup jasmine rice
- 2 tablespoons sesame seeds
- 2 stalks green onions
- 1 wedge lime
Equipment
knifecutting boardpotgraterblenderspatulafrying pantongs