Alright, let’s talk comfort food. Seriously, after a long day, nothing hits the spot quite like a warm, flavorful, and satisfying meal. And you know what checks all those boxes? Chicken Katsu Curry. It’s a delightful blend of crispy, golden-brown chicken and a rich, savory curry sauce that’s just perfect served over a bed of fluffy rice. Trust me, you’re going to love this!
Chicken Katsu Curry
This recipe is a winner because it combines textures and flavors that are simply irresistible. The crispy chicken cutlet, known as Katsu, gets its fantastic crunch from panko breadcrumbs, while the curry is a symphony of spices and vegetables. It’s not only delicious, but also surprisingly easy to make at home. Don’t be intimidated by the multiple steps – each one is simple and straightforward.
Ready to get cooking? Here’s what you’ll need:
Ingredients:
**For the Chicken Katsu:** * 4 boneless, skinless chicken breasts, pounded to about 1/2 inch thickness * 1 cup all-purpose flour * 2 large eggs, beaten * 2 cups panko breadcrumbs * Salt and pepper to taste * Vegetable oil, for frying **For the Curry Sauce:** * 1 tablespoon vegetable oil * 1 onion, chopped * 2 carrots, peeled and chopped * 2 potatoes, peeled and chopped * 3 cloves garlic, minced * 1 inch ginger, grated * 4 cups chicken broth * 2 tablespoons curry powder * 1 tablespoon soy sauce * 1 tablespoon honey (optional, for sweetness) * 1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry) * Salt and pepper to taste * Cooked rice, for serving ### Instructions:
**Making the Chicken Katsu:** 1. **Prepare the Chicken:** Season the chicken breasts with salt and pepper. 2. **Set up the Breading Station:** Place the flour in one shallow dish, the beaten eggs in another, and the panko breadcrumbs in a third. 3. **Bread the Chicken:** Dredge each chicken breast in the flour, shaking off any excess. Then dip it into the beaten eggs, making sure it’s fully coated. Finally, press it into the panko breadcrumbs, ensuring they adhere well on all sides. 4. **Fry the Chicken:** Heat about 1 inch of vegetable oil in a large skillet over medium-high heat. The oil is ready when a breadcrumb sizzles immediately upon contact. 5. **Cook the Chicken:** Carefully place the breaded chicken breasts into the hot oil, being careful not to overcrowd the pan. Fry for about 4-5 minutes per side, or until golden brown and cooked through. 6. **Drain the Chicken:** Remove the cooked chicken from the skillet and place it on a wire rack lined with paper towels to drain excess oil. **Making the Curry Sauce:** 1. **Sauté the Vegetables:** Heat 1 tablespoon of vegetable oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and potatoes and cook until softened, about 8-10 minutes. 2. **Add Aromatics:** Stir in the minced garlic and grated ginger and cook for another minute, until fragrant. 3. **Add Broth and Seasonings:** Pour in the chicken broth, curry powder, soy sauce, and honey (if using). Bring to a simmer. 4. **Simmer the Curry:** Reduce the heat to low and simmer for about 20-25 minutes, or until the vegetables are tender. 5. **Thicken the Curry:** Gradually whisk in the cornstarch slurry (cornstarch mixed with cold water) into the simmering curry. Continue to simmer for a few minutes, until the curry thickens to your desired consistency. Season with salt and pepper to taste. **Assemble and Serve:** 1. **Slice the Katsu:** Slice the cooked chicken katsu into strips. 2. **Serve:** Serve the chicken katsu over a bed of hot cooked rice. Ladle the curry sauce generously over the chicken and rice. And there you have it! Delicious Chicken Katsu Curry, ready to be devoured. Feel free to adjust the amount of curry powder to your liking – some like it spicier than others. Enjoy!
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