Chicken Katsu Curry
Contains statutory allergens: Gluten, Eggs, Soy
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Ingredients (18)
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Instructions (7)
Rinse sushi rice thoroughly in cold water until clear, then cook with fresh water following package instructions.
Heat one tablespoon of oil in a pot. Sauté diced onion, minced garlic, and grated ginger for 3–4 minutes until soft. Add chopped carrots and potatoes.
Sprinkle curry powder and two tablespoons of flour over the vegetables, stirring constantly for 1 minute. Gradually pour in water along with chicken stock cube, soy sauce, and honey. Simmer gently for 15–20 minutes until vegetables are tender and sauce thickens.
Slice chicken breasts in half horizontally to create thin cutlets. Season both sides with salt and pepper.
Set up a breading station: remaining flour in the first shallow dish, beaten eggs in the second, and panko breadcrumbs in the third. Dredge each chicken cutlet in flour, dip into egg, and press firmly into panko until thoroughly coated.
Heat remaining oil in a large skillet over medium heat. Fry the breaded chicken cutlets for 3–4 minutes per side until deeply golden and cooked through. Transfer to a cutting board and slice into strips.
Plate steamed rice with sliced crispy chicken katsu beside it, and ladle generous amounts of hot Japanese curry sauce over the rice and plate.
