Chicken Katsu Curry

Name: Chicken Katsu Curry
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Cuisine: Japanese
Ingredients: 4 pcs Chicken breast; 2 tbsp Wheat flour; 1 pcs Egg; 100 g Panko breadcrumbs; 230 ml Vegetable oil; 2 tbsp Sunflower oil; 2 pcs Onion; 5 clove Garlic; 2 pcs Carrot; 2 tbsp Wheat flour; 4 tsp Curry powder; 600 ml Chicken broth; 2 tsp Honey; 4 tsp Soy sauce; 1 pcs Bay leaf; 1 tsp Garam masala

Crispy breaded chicken breast topped with aromatic Japanese curry sauce and vegetables. A classic Japanese dish that will captivate you with its tender meat and rich sauce.

Ingredients

4 pcs Chicken breast
2 tbsp Wheat flour
1 pcs Egg
100 g Panko breadcrumbs
230 ml Vegetable oil
2 tbsp Sunflower oil
2 pcs Onion
5 clove Garlic
2 pcs Carrot
2 tbsp Wheat flour
4 tsp Curry powder
600 ml Chicken broth
2 tsp Honey
4 tsp Soy sauce
1 pcs Bay leaf
1 tsp Garam masala

Instructions

Prepare the ingredients. Place the chicken breasts between two sheets of parchment paper and gently pound with a kitchen mallet until they are of uniform thickness. Season both sides with salt and pepper.
Prepare three bowls: put flour in the first, beat an egg in the second, and pour panko breadcrumbs into the third. Arrange them in a row. Coat each chicken breast first in flour, then dip in egg and cover with breadcrumbs on all sides.
Heat vegetable oil in a large skillet over medium heat. Once the oil is well heated, add the breaded chicken breasts and fry for 3–4 minutes on each side until golden brown. Transfer the cooked chicken to paper towels to remove excess oil.
For the sauce, heat sunflower oil in a medium saucepan over medium heat. Chop the onion and add it along with the minced garlic. Cook, stirring, until the vegetables become soft, approximately 3–4 minutes.
Add the chopped carrot and cook over low heat for 10–12 minutes until the carrot becomes tender.
Sprinkle flour and curry powder over the vegetables, stir, and cook for 1 minute.
Gradually add the chicken broth, stirring continuously, until the sauce becomes smooth. Add honey, soy sauce, and bay leaf. Slowly bring the sauce to a boil, then reduce heat and simmer for 20 minutes until the sauce thickens but remains pourable. Finish by adding garam masala and stir well.
Strain the finished sauce through a sieve, return it to the saucepan, and keep over low heat until ready to serve.
Place the crispy chicken breast on a plate, pour the aromatic curry sauce over it. Serve with white rice. Enjoy your meal!