Chicken Katsu Curry
Directions
- 1Start by pounding out your chicken breasts to half-inch cutlets and season with salt and pepper.
- 2Make the wet batter by mixing two large eggs, 3 tbsp all-purpose flour, 1/2 tsp salt, 1/2 tsp pepper, and 1 tsp garlic powder until you get a consistent batter.
- 3Dredge your chicken in the wet batter.
- 4Pack the chicken directly into some panko breadcrumbs, making sure to leave no bald spots.
- 5Fry the chicken at 350F for 5-6 minutes or until the chicken reaches 165F.
- 6For the curry, add 1.5 cups chopped carrot, 1 yellow onion chopped, 2 small potatoes chopped, and 2 cloves garlic to a pot.
- 7Sauté the vegetables for 5 minutes to get some color.
- 8Cover with 3 cups of water and simmer for 10 minutes until the vegetables are soft.
- 9Add in your curry cubes and mix through.
- 10Serve with hot rice and enjoy.
Ingredients
- 1 fillet Chicken Breast fillet
- 2 large large eggs
- 3 tbsp AP flour
- 0.5 tsp salt
- 0.5 tsp pepper
- 1 tsp garlic powder
- 2 cups panko breadcrumbs
- neutral oil
- 2 medium carrots
- 1 yellow onion
- 2 small potatoes
- 2 cloves garlic
- 3 cups water
- 0.5 package Curry cube mix
- hot rice
Equipment
meat tenderizerchopping boardbowlchopstickspottongsspatulawok
Tips
- Pound chicken breast to 1/2" thick.
- Mix together egg, flour, and seasonings to form a wet batter.
- Dredge chicken completely and let any excess drip off, then pack directly into panko breadcrumbs and coat well.
- Cut all vegetables to similar sizes to ensure they cook evenly. 1" chunks are recommended.
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