Chicken Katsu Curry is a Japanese dish featuring crispy breaded chicken served with a rich and savory curry sauce over rice. This comforting meal is a delicious fusion of flavors and textures.
- 4 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 1 cup flour
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- Vegetable oil, for frying
- Curry Sauce:
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 medium carrot, chopped
- 2 tablespoons curry powder, 1 tablespoon flour
- 2 cups chicken broth, 1 tablespoon soy sauce , 1 teaspoon honey
- Prepare the chicken: Season the chicken breasts with salt and pepper. Coat each breast in flour, dip in beaten eggs, and coat in panko breadcrumbs.
- Fry the chicken: In a large skillet, heat vegetable oil over medium-high heat. Fry the breaded chicken breasts for 3-4 minutes per side, until golden brown and cooked through. Place on paper towels to drain excess oil.
- Make the curry sauce: In a separate saucepan, heat 1 tablespoon of oil over medium heat. Add the chopped onion, garlic, and carrot, and cook for 5-7 minutes until softened. Stir in the curry powder and 1 tablespoon of flour, cooking for 1 minute to develop flavor.
- Simmer the sauce: Slowly add the chicken broth while stirring. Add the soy sauce and honey. Bring to a simmer and cook for 10 minutes until the sauce thickens. Use an immersion blender for a smooth texture if desired.
- Serve: Slice the fried chicken breasts and place them over steamed rice. Pour the curry sauce over the top and garnish with sliced green onions if desired. Enjoy your flavorful Chicken Katsu Curry!