Katsu Curry
Katsu curry is a Japanese dish featuring breaded and fried chicken served with a rich curry sauce and rice.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Chicken Breast (boneless and skinless) | 800 | Grams |
| All-purpose Flour (for coating) | 100 | Grams |
| Egg (beaten) | 2 | Count |
| Panko Breadcrumbs (for coating) | 200 | Grams |
| Vegetable Oil (for frying) | 500 | Milliliters |
| Onion (finely chopped) | 1 | Count |
| Carrot (grated) | 1 | Count |
| Potato (peeled and diced) | 1 | Count |
| Garlic (minced) | 2 | Clove |
| Ginger (grated) | 1 | Inch |
| Curry Powder | 2 | Tbsp |
| Chicken Stock | 500 | Milliliters |
| Soy Sauce | 2 | Tbsp |
| Honey | 1 | Tbsp |
| Whole Milk | 100 | Milliliters |
| Cooked Rice (for serving) | 5 | Cup |
Instructions
- Prepare the chicken by coating each breast in flour, then dip in beaten eggs, and finally coat with panko breadcrumbs.
- Heat vegetable oil in a deep pan and fry the breaded chicken until golden brown and cooked through. Drain on paper towels.
- In a separate pan, sauté the onion, carrot, potato, garlic, and ginger until the vegetables are soft.
- Add curry powder to the vegetables and cook for another minute.
- Pour in the chicken stock, soy sauce, and honey. Simmer until the sauce thickens and the vegetables are tender.
- Stir in the whole milk and adjust seasoning if necessary.
- Slice the fried chicken and serve over cooked rice, topped with the curry sauce.
Kitchen equipment
Deep Fryer or Deep PanFine GraterSimmering Pot