Chicken Katsu Curry Recipe
panko fried chicken breast, simmering curry, seasonal pickles
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Chicken
Season the chicken breasts with salt and pepper. Dredge each breast in flour, dip into beaten eggs, and coat with panko breadcrumbs.
- 2
Fry the Chicken
In a large skillet, heat vegetable oil over medium heat. Fry the breaded chicken breasts until golden brown and cooked through, about 5-7 minutes per side. Remove and let drain on paper towels.
- 3
Make the Curry Sauce
In a separate pot, heat a tablespoon of oil. Sauté the chopped onion until translucent. Add sliced carrots and diced potatoes, cooking for another 5 minutes.
- 4
Combine Ingredients
Stir in curry powder and cook for another minute. Pour in the chicken stock and soy sauce, bringing to a simmer. Cook until the vegetables are tender, about 15 minutes.
- 5
Serve
Slice the fried chicken and serve it over rice, drizzled with the curry sauce and garnished with seasonal pickles.
