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!

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Prep Time 10

Cook Time 35

Cuisine Japanese

Servings 4 servings

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.