Chicken Katsu Curry Rice Recipe
Chicken katsu, golden curry sauce, carrot on white rice
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Ingredients
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Chicken Katsu
Curry Sauce
Rice
Method
Chicken Katsu
- 1
Prepare the Chicken
Season the chicken breasts with salt and black pepper.
- 2
Coat the Chicken
Dredge each seasoned chicken breast in all-purpose flour, then dip into the beaten egg, and finally coat with panko breadcrumbs.
- 3
Fry the Chicken
In a large skillet, heat vegetable oil over medium heat. Once hot, add the breaded chicken breasts. Fry for about 5-7 minutes on each side until golden brown and cooked through. Remove and drain on paper towels.
Curry Sauce
- 4
- 5
- 6
- 7
Add Broth and Curry Roux
Pour in the chicken broth and bring to a simmer. Stir in the golden curry roux until dissolved. Let simmer for about 10-15 minutes until the vegetables are tender and the sauce thickens.
Rice
- 8
Rinse the Rice
Rinse the white rice under cold water until the water runs clear.
- 9
Cook the Rice
In a pot, combine the rinsed rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for about 18-20 minutes or until the water is absorbed and the rice is tender.
Assembly
- 10
Plate the Dish
Serve a generous portion of rice on each plate, top with sliced chicken katsu, and drizzle the curry sauce over the chicken and rice.