Chicken Katsu Curry
A homemade version of the popular Japanese chicken katsu curry, featuring crispy chicken cutlets served with a rich and flavorful curry sauce over rice.
15 min
Prep
30 min
Cook
4
Serves
610
Calories
Macros · per serving
35g protein
75g carbs
20g fat
Ingredients
For 4 servings
- 2 chicken breast
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup all-purpose flour
- 2 egg
- 1 cup panko breadcrumbs
- 0.25 cup vegetable oil
- 1 onion
- 2 clove garlic
- 1 carrot
- 1 potato
- 1.5 tablespoon curry powder
- 2 cup chicken broth
- 1 tablespoon soy sauce
- 1 tablespoon sugar
- 2 cup rice
- 4 cup water
Instructions
- 1
Slice the chicken breasts in half lengthwise, season with salt and black pepper.
- 2
Set up a breading station with flour in one bowl, beaten eggs in another, and panko breadcrumbs in a third bowl.
- 3
Dredge the chicken pieces in flour, dip in egg, and coat with panko breadcrumbs.
- 4
In a large pan, heat vegetable oil over medium heat. Fry the chicken until golden brown and cooked through, about 3-4 minutes per side. Drain on paper towels.
- 5
While the chicken is cooking, dice the onion, mince the garlic, and chop the carrot and potato into small cubes.
- 6
In a separate pot, sauté onion and garlic until fragrant. Add carrot, potato, and curry powder, stirring for 2 minutes.
- 7
Pour in chicken broth, soy sauce, and sugar. Bring to a boil, then simmer for 15 minutes until vegetables are tender.
- 8
Meanwhile, cook the rice with water according to package instructions or until fluffy.
- 9
Slice the fried chicken and serve over rice, topping with curry sauce.
Cook it this week.
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