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Chicken Katsu Curry

Name: Chicken Katsu Curry
Total time: 45m
Yield: 4 servings
Cuisine: Japan
Ingredients: 4 chicken breasts, butterflied; 1 cup panko, 1 egg, flour for dredging; 2 onions, diced; 2 carrots, diced; 1 box Japanese curry roux; 4 cups water or stock; Steamed short-grain rice to serve

Crispy panko-crusted chicken cutlets over fluffy rice with a glossy, gently sweet Japanese curry sauce.

45m 4 servings Easy

Ingredients

• 4 chicken breasts, butterflied
• 1 cup panko, 1 egg, flour for dredging
• 2 onions, diced; 2 carrots, diced
• 1 box Japanese curry roux
• 4 cups water or stock
• Steamed short-grain rice to serve

Method

Step 1 of 520%

Sauté onions and carrots until soft, add water and simmer 15 minutes.

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1
Sauté onions and carrots until soft, add water and simmer 15 minutes.
2
Off heat, melt in curry roux blocks until thickened. Keep warm.
3
Season chicken, dredge in flour, dip in egg, coat in panko.
4
Fry in 1-inch oil at 170°C until golden, 4 minutes each side. Rest then slice.
5
Plate rice, lay sliced katsu beside it and ladle curry generously over.