Simple Chicken Katsu Curry

1Ingredients

• 4 piecesBoneless, skinless chicken breasts
• 0.5 teaspoonSalt
• 0.3 teaspoonBlack pepper
• 0.5 cupAll-purpose flour
• 2 piecesLarge eggs
• 1.5 cupsPanko breadcrumbs
• 2 cupsVegetable oil
• 1 pieceMedium onion
• 1 pieceMedium carrot
• 4 piecesJapanese curry roux blocks
• 2.5 cupsWater
• 4 servingsCooked white rice

2Instructions

1. 1

   Prepare the rice according to package directions. Keep warm.

   ⏱ 20 min
2. 2

   Place each chicken breast between two sheets of plastic wrap and pound evenly to about 1/2-inch thickness. Season both sides with salt and pepper.

   ⏱ 5 min
3. 3

   Set up a breading station: one shallow dish with flour, one with beaten eggs, and one with panko breadcrumbs. Dredge each chicken cutlet first in flour, shaking off excess, then dip in egg, and finally coat thoroughly in panko, pressing gently to adhere.

   ⏱ 10 min
4. 4

   Heat vegetable oil in a large skillet or deep pan over medium-high heat to about 350°F (175°C). Carefully place chicken cutlets in the hot oil, frying in batches if necessary, for 3-5 minutes per side, or until golden brown and cooked through (internal temperature 165°F/74°C). Remove and place on a wire rack to drain excess oil. Keep warm.

   ⏱ 15 min
5. 5

   While the chicken cooks, prepare the curry sauce. Peel and finely dice the onion and carrot. In a separate saucepan, heat a tablespoon of the oil from frying the chicken (or fresh oil) over medium heat. Sauté the diced onion and carrot for 5-7 minutes until softened.

   ⏱ 10 min
6. 6

   Add water (or chicken broth) to the saucepan and bring to a simmer. Break the Japanese curry roux blocks into smaller pieces and add them to the simmering liquid. Stir continuously until the roux blocks are completely dissolved and the sauce thickens to your desired consistency. This usually takes 5-7 minutes.

   ⏱ 7 min
7. 7

   To serve, slice each chicken katsu into strips. Place a serving of hot rice on a plate, arrange the sliced chicken katsu next to it, and generously spoon the curry sauce over the chicken and rice.

   ⏱ 3 min