Easy katsu curry
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Easy Katsu Curry
Discover the deliciousness of Katsu curry! Join us as we delve into this flavorful fusion of crispy chicken and savory Japanese curry sauce. Get ready for a mouthwatering adventure that's sure to satisfy your cravings. Plus, our Katsu curry recipe is perfect for meal prep - make it ahead and freeze for a convenient and delicious meal anytime!
Ingredients
Breaded chicken
- 4 boneless, skinless chicken breasts
- Salt and pepper to taste
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- Vegetable oil for frying
For the curry sauce:
- 2 tbsp vegetable oil
- 2 onion finely chopped
- 2 carrots peeled and diced
- 4 cloves of garlic minced
- 2 tbsp ginger roughly chopped
- 1 red chili pepper finely minced (optional)
- 3 tbsp curry powder Japanese curry powder works well
- 3 cups chicken or vegetable broth
- 2 tbsp soy sauce
- 1 tbsp Worcestershire sauce
- 2 tbsp honey or sugar
- Salt and pepper to taste
Instructions
- Start by preparing the chicken. Season each chicken breast with salt and pepper on both sides. If the chicken breasts are too thick, tenderize them by gently pounding them
- Set up a breading station with three shallow bowls. Place the flour in one bowl, beaten eggs in another, and panko breadcrumbs in the third bowl.
- Dredge each chicken breast in flour, shaking off any excess. Dip the floured chicken into the beaten eggs, then coat it thoroughly with panko breadcrumbs, pressing gently to adhere.
- Heat vegetable oil in a large skillet over medium-high heat. Fry the breaded chicken breasts until golden brown and cooked through, about 4-5 minutes per side. Remove from the skillet and drain on a paper towel-lined plate.
- To make the curry sauce, heat 2 tablespoons of vegetable oil in a separate pot over medium heat. Add the chopped onion, carrots, ginger, chilies and garlic. Cook until the vegetables are softened, about 5-7 minutes.
- Stir in the curry powder and cook for an additional 1-2 minutes until fragrant.
- Pour in the chicken or vegetable broth, soy sauce, Worcestershire sauce, and honey or sugar. Bring the mixture to a simmer and cook until the vegetables are tender and the sauce has thickened, about 15-20 minutes.
- Season the curry sauce with salt and pepper to taste.
- Pour the mixture into the blender and blend it till smooth.
- To serve, slice the fried chicken breasts into strips and place them on a plate. Ladle the curry sauce over the chicken and serve with steamed rice on the side.
