Chicken Katsu Curry

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Peel carrots. Dice carrots and potatoes into medium chunks. Dice onion into cubes and minced garlic.

Step 2

To make the sauce, add vegetable oil to a medium pot over medium heat. Add minced garlic and onion and sauté for approx. 5 min. Add butter, let melt, then add some of the flour and stir continuously for approx. 4 min., until the mixture starts to brown. Stir in curry powder, and if desired some chilli flakes, and cook, stirring continuously, for approx. 3 min. more.

Step 3

Deglaze with chicken stock and apple juice, then add sugar, vinegar, soy sauce, potatoes, and carrots to the pot. Let simmer over low heat for approx. 30 min., or until the sauce is thickened but still pourable and the vegetables are tender all the way through. Season with salt to taste.

Step 4

Meanwhile, place chicken breasts on a cutting board. Cover with plastic wrap or parchment paper and use the flat side of a meat tenderizer to pound until it’s approx. 1,5 cm thick all over. Season with salt and pepper on both sides.

Step 5

Add vegetable oil to a frying pan, set over medium heat. Whisk eggs in a rimmed plate or baking sheet and add remaining flour and panko breadcrumbs to two additional rimmed plates or baking sheets. Dredge the chicken breasts first in flour, then egg, and finally into the breadcrumbs. Shallow fry chicken breasts on each side for approx. 4 min., until golden brown and crispy. Serve with curry, cooked rice, and garnish with scallion, if desired. Enjoy!