Japanese-inspired Chicken Katsu Curry Bowl
Serves 1
Directions
- 1Start by chopping up your veggies for the curry.
- 2Toast the panko breadcrumbs in the oven at 350°F for a few minutes until lightly golden.
- 3Butterfly or fan your chicken breast open like a book and pound it evenly flat.
- 4Season up your chicken with salt and pepper.
- 5Dip the chicken into the flour.
- 6Dip the chicken into the egg whites.
- 7Dip the chicken into the toasted panko.
- 8Air fry or bake the chicken at 400°F until the internal temp hits 165°F (~12-18 min air fryer, 25-30 min oven).
- 9Sauté the veggies until soft.
- 10Add in tomato paste, S&B Japanese curry powder, garam masala, optional cayenne to taste, salt and pepper.
- 11Simmer with unsalted chicken stock.
- 12Mix one teaspoon of cornstarch and a bit of water to create a slurry.
- 13Add the slurry into the curry and keep simmering until it thickens.
- 14Once the curry is done, turn off the heat and add Worcestershire sauce, and then more salt and pepper to taste.
- 15Heat up some cauliflower rice.
- 16Combine cauliflower rice with equal parts cooked white rice.
- 17Shred up some cabbage.
- 18Once everything is ready, just plate up and enjoy.
Ingredients
- 30 g onions
- 50 g carrots
- 50 g mushrooms
- 15 g panko breadcrumbs
- chicken breast
- salt
- pepper
- 16 g flour
- 50 g egg whites
- 15 g tomato paste
- 1 tsp S&B Japanese curry powder
- 0.25 tsp garam masala
- cayenne
- 1 cup unsalted chicken stock
- 5 g cornstarch
- water
- Worcestershire sauce
- 100 g cauliflower rice
- 100 g cooked white rice
- 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.
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