Japanese-inspired Chicken Katsu Curry Bowl

Serves 1
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Directions

  1. 1Start by chopping up your veggies for the curry.
  2. 2Start by chopping up your veggies for the curry.
  3. 3Start by chopping up your veggies for the curry.
  4. 4Toast the panko breadcrumbs in the oven at 350°F for a few minutes until lightly golden.
  5. 5Toast the panko breadcrumbs in the oven at 350°F for a few minutes until lightly golden.
  6. 6Toast the panko breadcrumbs in the oven at 350°F for a few minutes until lightly golden.
  7. 7Butterfly or fan your chicken breast open like a book and pound it evenly flat.
  8. 8Butterfly or fan your chicken breast open like a book and pound it evenly flat.
  9. 9Butterfly or fan your chicken breast open like a book and pound it evenly flat.
  10. 10Season up your chicken with salt and pepper.
  11. 11Season up your chicken with salt and pepper.
  12. 12Season up your chicken with salt and pepper.
  13. 13Dip the chicken into the flour.
  14. 14Dip the chicken into the flour.
  15. 15Dip the chicken into the flour.
  16. 16Dip the chicken into the egg whites.
  17. 17Dip the chicken into the egg whites.
  18. 18Dip the chicken into the egg whites.
  19. 19Dip the chicken into the toasted panko.
  20. 20Dip the chicken into the toasted panko.
  21. 21Dip the chicken into the toasted panko.
  22. 22Air fry or bake the chicken at 400°F until the internal temp hits 165°F (~12-18 min air fryer, 25-30 min oven).
  23. 23Air fry or bake the chicken at 400°F until the internal temp hits 165°F (~12-18 min air fryer, 25-30 min oven).
  24. 24Air fry or bake the chicken at 400°F until the internal temp hits 165°F (~12-18 min air fryer, 25-30 min oven).
  25. 25Sauté the veggies until soft.
  26. 26Sauté the veggies until soft.
  27. 27Sauté the veggies until soft.
  28. 28Add in tomato paste, S&B Japanese curry powder, garam masala, optional cayenne to taste, salt and pepper.
  29. 29Add in tomato paste, S&B Japanese curry powder, garam masala, optional cayenne to taste, salt and pepper.
  30. 30Add in tomato paste, S&B Japanese curry powder, garam masala, optional cayenne to taste, salt and pepper.
  31. 31Simmer with unsalted chicken stock.
  32. 32Simmer with unsalted chicken stock.
  33. 33Simmer with unsalted chicken stock.
  34. 34Mix one teaspoon of cornstarch and a bit of water to create a slurry.
  35. 35Mix one teaspoon of cornstarch and a bit of water to create a slurry.
  36. 36Mix one teaspoon of cornstarch and a bit of water to create a slurry.
  37. 37Add the slurry into the curry and keep simmering until it thickens.
  38. 38Add the slurry into the curry and keep simmering until it thickens.
  39. 39Add the slurry into the curry and keep simmering until it thickens.
  40. 40Once the curry is done, turn off the heat and add Worcestershire sauce, and then more salt and pepper to taste.
  41. 41Once the curry is done, turn off the heat and add Worcestershire sauce, and then more salt and pepper to taste.
  42. 42Once the curry is done, turn off the heat and add Worcestershire sauce, and then more salt and pepper to taste.
  43. 43Heat up some cauliflower rice.
  44. 44Heat up some cauliflower rice.
  45. 45Heat up some cauliflower rice.
  46. 46Combine cauliflower rice with equal parts cooked white rice.
  47. 47Combine cauliflower rice with equal parts cooked white rice.
  48. 48Combine cauliflower rice with equal parts cooked white rice.
  49. 49Shred up some cabbage.
  50. 50Shred up some cabbage.
  51. 51Shred up some cabbage.
  52. 52Once everything is ready, just plate up and enjoy.
  53. 53Once everything is ready, just plate up and enjoy.
  54. 54Once everything is ready, just plate up and enjoy.

Ingredients

  • 30 g onions
  • 30 g onions
  • 30 g onions
  • 50 g carrots
  • 50 g carrots
  • 50 g carrots
  • 50 g mushrooms
  • 50 g mushrooms
  • 50 g mushrooms
  • 15 g panko breadcrumbs
  • 15 g panko breadcrumbs
  • 15 g panko breadcrumbs
  • chicken breast
  • chicken breast
  • chicken breast
  • salt
  • salt
  • salt
  • pepper
  • pepper
  • pepper
  • 16 g flour
  • 16 g flour
  • 16 g flour
  • 50 g egg whites
  • 50 g egg whites
  • 50 g egg whites
  • 15 g tomato paste
  • 15 g tomato paste
  • 15 g tomato paste
  • 1 tsp S&B Japanese curry powder
  • 1 tsp S&B Japanese curry powder
  • 1 tsp S&B Japanese curry powder
  • 0.25 tsp garam masala
  • 0.25 tsp garam masala
  • 0.25 tsp garam masala
  • cayenne
  • cayenne
  • cayenne
  • 1 cup unsalted chicken stock
  • 1 cup unsalted chicken stock
  • 1 cup unsalted chicken stock
  • 5 g cornstarch
  • 5 g cornstarch
  • 5 g cornstarch
  • water
  • water
  • water
  • Worcestershire sauce
  • Worcestershire sauce
  • Worcestershire sauce
  • 100 g cauliflower rice
  • 100 g cauliflower rice
  • 100 g cauliflower rice
  • 100 g cooked white rice
  • 100 g cooked white rice
  • 100 g cooked white rice
  • cabbage
  • cabbage
  • cabbage

Equipment

ovensheet trayair fryerbaking oven

Tips

  • Don't skip pounding the chicken evenly flat.
  • Use the settings in the caption for air frying or baking chicken.
  • Mix cornstarch with water to create a slurry for thickening the curry.
Japanese-inspired Chicken Katsu Curry Bowl | Clip Recipe