katsu curry recipe woks of life katsu curry recipe

Okay, so I’ve been experimenting in the kitchen lately, trying to find some quick and healthy meals that don’t sacrifice flavor. And I think I’ve struck gold! I’m absolutely buzzing to share my take on a comforting classic: Katsu Curry! It’s packed with flavor, relatively easy to make, and feels like a real treat, even though it’s secretly good for you. Ready to dive in?

Let’s get cooking!

Here’s a visual to get your mouth watering before we dive into the nitty-gritty:

Right, now for the good stuff. Here’s what you’ll need:

Ingredients:

• For the Chicken:

• 2 boneless, skinless chicken breasts

• 1/2 cup all-purpose flour

• 1 large egg, beaten

• 1 cup panko breadcrumbs

• Salt and pepper to taste

• Olive oil or vegetable oil, for frying

• For the Curry Sauce:

• 1 tbsp olive oil

• 1 onion, chopped

• 2 cloves garlic, minced

• 1 inch ginger, grated

• 1 tbsp curry powder

• 1/2 tsp turmeric

• 1/4 tsp cayenne pepper (optional, for a bit of heat!)

• 2 tbsp all-purpose flour

• 2 cups chicken broth

• 1 tbsp soy sauce

• 1 tbsp honey or maple syrup

• 1 medium carrot, peeled and diced

• 1 medium potato, peeled and diced

• Salt and pepper to taste

• To Serve:

• Cooked rice (brown or white, your preference!)

• Chopped green onions, for garnish (optional)

Instructions:

1. Prep the Chicken: First, butterfly the chicken breasts by slicing them horizontally almost all the way through and then opening them up like a book. This helps them cook evenly and quickly. Season both sides with salt and pepper.
2. Bread the Chicken: Set up a breading station with three shallow dishes. In the first, place the flour. In the second, the beaten egg. In the third, the panko breadcrumbs. Dredge each chicken breast in the flour, shaking off any excess. Then dip it into the beaten egg, making sure it’s fully coated. Finally, press it into the panko breadcrumbs, ensuring they adhere well to both sides.
3. Fry the Chicken: Heat about 1/2 inch of oil in a large skillet over medium-high heat. Once the oil is hot (test it by dropping in a breadcrumb – it should sizzle), carefully place the breaded chicken breasts in the skillet. Fry for about 4-5 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and place it on a wire rack to drain excess oil.
4. Make the Curry Sauce: While the chicken is frying, start the curry sauce. Heat the olive oil in a large saucepan over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and grated ginger and cook for another minute, until fragrant.
5. Build the Flavor: Stir in the curry powder, turmeric, and cayenne pepper (if using) and cook for another minute, allowing the spices to bloom. Add the flour and cook for 1-2 minutes, stirring constantly, to create a roux. This will help thicken the sauce.
6. Simmer the Sauce: Gradually whisk in the chicken broth, making sure to break up any lumps. Add the soy sauce, honey (or maple syrup), diced carrot, and diced potato. Bring the sauce to a simmer, then reduce the heat to low, cover, and cook for about 15-20 minutes, or until the vegetables are tender.
7. Adjust and Serve: Taste the curry sauce and adjust the seasonings as needed. You might want to add more salt, pepper, soy sauce, or a pinch of sugar to balance the flavors.
8. Assemble and Enjoy!: To serve, slice the fried chicken breasts into strips. Place a scoop of cooked rice in a bowl, top with the sliced chicken, and then ladle plenty of the delicious curry sauce over the chicken and rice. Garnish with chopped green onions, if desired.

Seriously, this Katsu Curry is a game-changer. It’s so satisfying and flavorful, you’ll be making it again and again. Plus, you can easily customize it to your liking. Add more vegetables, use different proteins, or adjust the spice level. The possibilities are endless! Enjoy!

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