Chicken Katsu Curry
4 people
00h 10
00h 20
With a crispy chicken cutlet served over jasmine rice accompanied by a blanket of rich Japanese curry, Katsu Curry is the ultimate comfort food. This Katsu Curry recipe uses simple kitchen hacks to reduce the time to thirty minutes without skimping on taste.
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Ingredients and Method
Ingredients
- 4 each ButcherBox.ca air chilled boneless skinless chicken breast
- 1 cup ButcherBox.ca 100% organic seasoned chicken stock
- 2 tbsp all purpose (or gluten free) flour
- 1 egg, beaten, seasoned with salt and pepper
- 1 cup panko bread crumbs (or gluten free such as corn flakes or other)
- 1 medium yellow onion, sliced
- 2 medium carrots, peeled and sliced into coins, then halved
- 2 medium yellow potatoes, cut in to bite sized cubes
- 3 cloves garlic, minced
- 3 tsp fresh ginger, grated
- 1/4 tsp baking soda
- 2 tbsp vegetable oil, plus more for frying
- 2 tbsp Japanese curry powder
- 4 servings cooked jasmine rice
Method
- Make curry sauce - place a pan with 2 tbsp oil over medium-high heat, add onion and saute until edges are browning. Stir in carrot, potatoes, garlic and ginger. Stir in the baking soda.
- Fry this mixture while constantly stirring until it is caramel brown and forms a thick paste (about 3 more minutes).
- Stir the chicken stock in and turn down the heat to maintain a gentle simmer. Add 2 pieces of chocolate and stir to melt. Continue to simmer, stirring occasionally to reduce liquid and sauce to thicken.
- Once curry has thickened, give it a taste and adjust the seasoning as needed. If the curry is too thick or too salty, just add some water a little at a time, stirring constantly to thin it out.
- Prepare the chicken cutlets - Place a piece of plastic wrap on a clean work surface or cutting board. Place a chicken breast on one side of the plastic wrap and fold over to cover the chicken breast. Using a rolling pin or the smooth side of a meat mallet, flatten your chicken breast to about 1/2 “ thick. Repeat with remaining chicken breasts.
- Season flattened chicken breasts on both sides with salt and pepper, then sprinkle to coat both sides with flour. Place beaten egg and panko crumbs into separate shallow dishes. Dip your seasoned and floured chicken breast into the egg mixture and coast both sides, and then press into panko crumbs until well coated on both sides.
- Heat enough oil to submerge the chicken in a large skillet over medium-high heat. Place chicken in the hot oil, and fry until golden brown, 3 or 4 minutes per side. Transfer to a paper towel-lined plate to drain. If you can fit 2 pieces at a time, cook both, but don't over crowd the pan.
- Slice your chicken cutlets, serve over rice and curried vegetables.
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