Chicken Katsu Curry

Cuisines

Best for

Often paired with

Recipe

Ingredients

	2 pieces	Chicken Breast , boneless and skinless
	1 cup	Flour
	2	Egg
	1 cup	Panko , breadcrumbs
	1 teaspoon	Salt
	1/2 teaspoon	Black Pepper , to taste
	1 tablespoon	Vegetable oil
	2 cups	Japanese Rice , cooked
	1 tablespoon	Curry powder
	1 tablespoon	Soy sauce
	1 tablespoon	Tomato paste
	1 cup	Chicken broth
	1 medium	Onion , chopped
	1 medium	Carrot , sliced
	1 medium	Potato , diced
	2 tablespoons	Butter

Instructions

1. 1 Season the chicken breasts with salt and black pepper.
2. 2 Dredge the chicken in flour, dip in beaten eggs, and coat with panko breadcrumbs.
3. 3 Heat oil in a frying pan and fry the chicken until golden brown and cooked through. Drain on paper towels.
4. 4 In a separate pan, heat 1 tablespoon of vegetable oil and sauté the chopped onion until translucent.
5. 5 Add the sliced carrot and diced potato, cooking for a few more minutes.
6. 6 Stir in the curry powder, soy sauce, tomato paste, and chicken broth. Bring to a boil.
7. 7 Reduce heat and simmer until the vegetables are tender.
8. 8 In a small pan, melt the butter and add 2 tablespoons of flour to make a roux.
9. 9 Cook the roux until it turns golden brown, then add it to the curry sauce to thicken.
10. 10 Add sugar to the curry sauce and adjust seasoning to taste.
11. 11 Slice the fried chicken and serve over cooked Japanese rice, topped with the curry sauce.