Chicken Katsu Curry

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Peel and slice onion into ⅜” wide pieces, potatoes into ⅝” cubes, and carrots into ¼" pieces

Step 2

If the thickness of the chicken thigh fillet is not even, cut into the thick part of the meat horizontally without cutting all the way through, then open it so that the fillet’s thickness becomes consistent

Step 3

Place flour, egg and breadcrumbs in a shallow plate or bowl individually and line them up in this order. Place an additional clean plate or a small baking tray next to the breadcrumbs.

Step 4

Season the chicken all over with salt and pepper.

Step 5

Add oil to a medium pot and heat over medium-high heat.

Step 6

Add onion and sauté for a few minutes or until the onion becomes translucent and edges start getting slightly burnt.

Step 7

Add potatoes and carrots into the pot and stir for a couple of minutes or until the surface of the vegetables starts getting cooked.

Step 8

Add 800ml water and turn the heat up to bring it to a boil. Then reduce the heat to medium-low and simmer for about 7 minutes or until the vegetables are nearly cooked through (note 4).

Step 9

Break the curry roux cake into small blocks along the lines and add them into the pot. Stir gently to blend the curry roux.

Step 10

Reduce the heat to low, place a lid on and cook for about 10 minutes or until the curry roux is completely dissolved. Stir occasionally as the curry tends to stick to the bottom of the pot.

Step 11

While the vegetables cook, heat oil in a deep-frying pan to 170-180°C/338-356°F (or until some added panko bubbles). The amount of oil should be about 1¼-1⅜” deep

Step 12

Working one fillet at a time, coat a fillet with flour, shake off excess flour, then place it in the egg and coat all over. Allow excess egg to drip, then transfer to the breadcrumbs.

Step 13

Cover the entire fillet in breadcrumbs, making sure that a good layer of breadcrumbs is stuck to both sides. Repeat for the rest of the fillets.

Step 14

Gently place a fillet (or as many as the pan can fit) into the oil and cook for 3 minutes on both sides

Step 15

Transfer the cutlet onto a tray lined with a couple of layers of paper towel to drain excess oil. Rest for 5 minutes.

Step 16

Cut each chicken cutlet into 1” wide strips

Step 17

Check the consistency of the sauce. It should be like béchamel sauce. If it's too thick, adjust with some water. If too thin, cook further without the lid. It will thicken when cooled down as well.

Step 18

Turn the heat off.

Step 19

Place a cup of hot cooked rice onto one side of a plate. Place the chicken cutlet pieces next to the rice, leaning them on the rice so that there will be a space to pour the curry.