Chicken Katsu Curry
Serves 1
Directions
- 1Pound out your chicken breasts to half-inch cutlets.
- 2Season chicken with salt and pepper.
- 3Make the wet batter by mixing 2 large eggs, 3 tbsp AP flour, 1/2 tsp salt, 1/2 tsp pepper, and 1 tsp garlic powder until you get a consistent batter.
- 4Dredge chicken in the wet batter.
- 5Pack chicken directly into panko breadcrumbs, making sure to leave no bald spots.
- 6Fry chicken at 350°F (175°C) for 5-6 minutes or until the chicken reaches 165°F (74°C).
- 7Add 1.5 cups chopped carrot, 1 yellow onion (chopped), 2 small chopped potatoes, and 2 cloves garlic to a pot.
- 8Sauté the vegetables for 5 minutes to get some color.
- 9Cover the vegetables with 3 cups of water and simmer for 10 minutes until they are soft.
- 10Add your curry cubes to the pot and mix through.
- 11Serve with hot rice and enjoy.
Ingredients
- chicken breast
- salt
- pepper
- 2 large eggs
- 3 tbsp AP flour
- 0.5 tsp salt
- 0.5 tsp pepper
- 1 tsp garlic powder
- 2 cups panko
- 1.5 cup chopped carrot
- 1 yellow onion, chopped
- 2 small potatoes, chopped
- 2 cloves garlic
- 3 cups water
- curry cubes
- hot rice
Equipment
plastic wrapmeat tenderizerbowlchopsticksfood storage containerbaking traywoktongspotspatula
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