Chicken Katsu Curry

Updated at: Thu, 25 Jul 2024 12:19:03 GMT

Step 1

Pound chicken breast to 1/2" thick and season both sides with salt and pepper.

Step 2

Mix together egg, flour, salt, pepper, and garlic powder to form a wet batter. The consistency should be slightly looser than pancake batter (add water if needed).

Step 3

Dredge chicken completely and let any excess drip off. Transfer chicken into panko breadcrumbs and coat well, making sure there are no bald spots.

Step 4

Fry at 350°F for 5-6 minutes or until the chicken reaches 165°F. Set aside on a wire rack to cool.

Step 5

For the curry, chop garlic and cut carrot, onion, and potatoes into similar sized chunks.

Step 6

In a heavy bottomed pot or dutch oven, heat 2 tbsp of oil over medium high heat. Sauté garlic for 30 seconds and add carrots, onions, and potatoes for 5 minutes. Cover with water and bring to a boil, then cover and simmer on low for 10 minutes or until the vegetables are soft.

Step 7

Turn off the heat and add in your curry cube mix and mix through. Continue stirring and cooking over low heat until desired consistency is achieved. Serve with chicken over some freshly steamed rice and enjoy!

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