The Japanese sure know how to make a delicious, hearty curry! This tasty Chicken Katsu Curry has protein, veg and a kick ass sauce that your tastebuds will love!
- 8 boneless chicken breasts
- 1 ½ cups panko breadcrumbs
- 4 tbsp plain flour
- 2 eggs, lightly beaten
- ¼ cup olive oil
- ½ tsp salt and pepper
- 184g s&b Japanese curry powder
- 1 small brown onion, finely chopped
- 1 large white potato, peeled and diced
- 2 medium carrots, chopped
- 3 cups water
- 1 cup chicken stock
- 2 tsp salt
- 2 tsp olive oil
- Cooked Japanese rice, to serve
- Spring onion, chopped, to serve
- To make the curry sauce, heat 2 tsp olive oil in a large saucepan over a medium heat. Add the onion and sauté until soft – about 3 mins.
- Then add in the potato, carrot, stock and water and bring to a boil.
- Once boiling, reduce the heat and simmer for about 10 mins, or until the vegetables can be pierced easily with a fork.
- Add the curry powder and salt, then bring to a boil. Once boiling, reduce heat, then simmer for 5-10 mins, until the sauce has thickened. Set aside while the chicken is cooking.
- To make the chicken, beat the chicken breasts with a mallet until each is about half an inch thick. Combine the panko breadcrumbs and salt and pepper in a bowl. Place the beaten eggs in another bowl, and the flour in another.
- Heat the olive oil in a large pan over a medium heat.
- Coat the chicken breasts in flour, dip them into the egg mixture, and then press into the panko breadcrumbs until well coated on both sides.
- Add the coated chicken breasts to the fry pan and cook until golden brown and cooked through, about 4 mins per side. Add additional oil between batches of chicken.
- Once cooked, remove the chicken from the heat, allow to cool slightly, then slice into strips.
- Serve chicken katsu curry on a bed of cooked rice and top with chopped spring onion, if desired. Enjoy!