Cook and Scale
Chicken Katsu Curry
4 servings · 50 min total
Crisp panko-breaded chicken cutlets sliced over steamed rice and smothered in a silky, mildly sweet Japanese curry sauce.
Ingredients
- 4 g chicken breast, thin-cut
- 40 g wheat flour
- 2 egg, beaten
- 100 g panko breadcrumbs
- 3 dl vegetable oil, for frying
- 1 onion, sliced
- 2 carrot, diced
- 2 potato, diced
- 3 garlic, minced
- 15 g fresh ginger, grated
- 100 g japanese curry roux
- 7 dl chicken stock
- 1 tbsp soy sauce
- 400 g white rice, to serve
Contains: Gluten, Egg, Soy, Celery
Allergen info is best-effort — please verify yourself.
Method
- 1.
Simmer the vegetables — Sauté the onion, carrot, and potato in a little oil for 5 minutes, then add garlic, ginger, and stock and simmer for 15 minutes until the vegetables are tender.
- 2.
Make the curry sauce — Break the curry roux into the pot and stir in the soy sauce, simmering until thickened and glossy. Keep warm.
- 3.
Coat the chicken — Season the chicken breasts, then coat each in flour, beaten egg, and panko, pressing the crumbs on firmly.
- 4.
Fry the katsu — Fry the breaded chicken in hot oil for 4 minutes per side until deep golden and cooked through, then drain and slice.
- 5.
Plate and serve — Serve the sliced katsu over rice, generously ladled with the curry sauce.