Chicken Katsu Japanese Curry

This dish was simple and delicious to make!

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Dice onions and mince the garlic. Clean and peel the carrots and dice the potatoes into 1/8 inch cubes. Put carrots and potatoes into a separate bowl and put away.

Step 2

Get three bowls. One bowl will be your flour mixture, the other is your egg/water mixture, and the last one is your breadcrumbs. Butterfly 2 chicken breasts so you have 4 filets. Introduce the filets to the flour mixture making sure to coat the entire surface of the chicken. Then do the exact same in your egg/water mixture, then transfer to breadcrumbs. Make sure to lightly press on the bread crumbs so they stick to the breasts. Put breaded breasts on a plate and put aside.

Step 3

Turn stove on to medium-high heat, introduce 2 tbsp of olive oil and 1 tbsp of butter to your Dutch oven. Once butter melts , add your onion/garlic mixture and cook for about 4-5 minutes to soften the onions.

Step 4

Add 2.5 cups of chicken stock and 2.5 cups of water, stir to combine, bring to a simmer.

Step 5

Now add your carrot and potato mixture to the pot.

Step 6

Simmer mixture over medium low heat. Cook until the potatoes are fork tender. About 15-20 minutes.

Step 7

Cook rice to the box directions.

Step 8

While the mixture is cooking, introduce vegetable oil to a cast iron skillet. Add enough vegetable oil to submerge the chicken breasts. Make sure oil is temped at 350 degrees Fahrenheit. Slowly lay chicken breast into oil and cook for 5 minutes or until internal temp reaches 165 degrees. You may have to cook chicken in batches depending on size and quantity of skillets. Once done take out and let it dry on a wire wrack.

Step 9

Toss mushrooms into a bowl. Add your garlic powder, onion powder, MSG, chili flakes, salt, pepper, and cayenne to the bowl. Only add the soy sauce right before you’re ready to cook the mushrooms. Toss to evenly coat all mushrooms. Grab a new pan and introduce a tbsp of olive oil and a tbsp of butter to the pan. Add your bowl of mushrooms and toss with the olive oil/butter mixture. Cook on medium heat for about 5 minutes, or until the mushrooms are browned. Once finished, add to a bowl and push aside.

Step 10

Once potatoes are fork tender, immediately take off the Dutch oven mixture away from the heat and add in the entire box of curry cubes into the mixture. Additionally, add your mushrooms to the pot as well. Stir constantly until the cubes are dissolved and the curry thickens.

Step 11

Add rice and curry mixture to a plate with your katsu chicken, and garnish with green onion.

Step 12

Enjoy!!!