Chicken Katsu Curry

Chicken Katsu Curry

4 chicken breasts (pounded)

1 cup flour

2 eggs

1 cup panko breadcrumbs 

1.5 tsp paprika

1 tsp white pepper 

1.5 cup Vegetable oil (for shallow frying chicken)

2 large yellow Onions (chopped)

130g Carrots (cubed, large dice)

200g Potatoes (cubed, large dice) 

2 Tbsp Cooking oil

5 cups Water  (1200ml) 

1 curry cube packet (1/2 the box of Golden Curry)

2ー3 Tbsp Soy Sauce 

2ー３Tbsp Ketchup 

1 tsp brown sugar 

Salt

Pepper

For the Chicken Katsu:

1-Clean and trim fat off of the chicken breasts. Pound the chicken with a mallet to achieve evenness so it cooks evenly.

2-In a separate bowl, set aside the flour and mix it with the paprika and white pepper.

3- In another bowl whisk two eggs

4- In a third bowl place the Panko crumbs

5-To dip: take one breast at a time. Coat first in flour. Tap off excess.

6-Dip into egg. Then panko.

7-Repeat step 6

8-Set aside all 4 breasts on metal sheet and prepare for frying.

9-Heat vegetable oil in a pan.

10- Shallow fry the chicken in batches. 3-4 mins each side until golden brown. Do not move the chicken too much even tho it’s tempting. And only flip once. Use a tong. Makes life easier.

11- Transfer cooked chicken onto a metal sheet covered with kitchen towel to absorb oil. And cover with aluminum foil until you’re ready to serve. 

For the Curry:

1- Stir fry onions and carrots with cooking oil in a large skillet or pot on medium heat for approx 5 mins. 

2- Add the potatoes and stir for an additional 5 mins.

3- Add water and bring to a boil. 

4-Reduce heat, cover and simmer until ingredients are tender approx 15 mins. 

5-Break the curry cube Golden Curry Sauce Mix into pieces and add them to the pot. Stir until it’s completely melted. 

6-Add soy sauce, ketchup, brown sugar, salt and pepper to taste. 

7-Simmer approx 5 mins stirring constantly.

8-Serve got over rice or noodles. Place Katsu Chicken on the side. Garnish with pickled ginger and/or sesame seeds. 

Itadakimasu! いただきます！