the best chicken katsu curry recipe Katsu chicken curry recipe

Alright folks, let’s talk about a weeknight dinner that’s guaranteed to be a winner. Something comforting, slightly exotic, and seriously satisfying: Katsu Chicken Curry! It’s easier to make than you might think, and trust me, the family will be begging for it again next week.

The Golden Promise of Katsu Chicken Curry

Imagine crispy, golden-brown chicken cutlets nestled in a rich, savory curry sauce. The perfect balance of textures and flavors – crunchy, tender, sweet, and a little bit spicy. Honestly, what’s not to love?

Let’s get started! Here’s what you’ll need:

Ingredients:

• For the Chicken:

• 2 boneless, skinless chicken breasts

• 1/2 cup all-purpose flour

• 1 teaspoon salt

• 1/2 teaspoon black pepper

• 1 large egg, beaten

• 1 cup panko breadcrumbs

• Vegetable oil, for frying

• For the Curry Sauce:

• 1 tablespoon vegetable oil

• 1 medium onion, chopped

• 2 cloves garlic, minced

• 1 inch ginger, grated

• 1 tablespoon curry powder

• 1 teaspoon turmeric powder

• 1/2 teaspoon cumin

• 1/4 teaspoon cayenne pepper (optional, for a little kick!)

• 2 cups chicken broth

• 1 medium potato, peeled and diced

• 1 medium carrot, peeled and diced

• 1 apple, peeled and diced (trust me, it adds a lovely sweetness!)

• 2 tablespoons soy sauce

• 1 tablespoon honey

• 1 tablespoon cornstarch mixed with 2 tablespoons cold water (for thickening)

• Cooked rice, for serving

• Chopped green onions, for garnish (optional)

Instructions:

1. Prepare the Chicken: First things first, get those chicken breasts ready. Place each chicken breast between two sheets of plastic wrap and pound them until they’re about 1/2 inch thick. This helps them cook evenly and makes them more tender. Season with salt and pepper.
2. Set up your Breading Station: In three separate shallow dishes, place the flour (mixed with salt and pepper), the beaten egg, and the panko breadcrumbs. Dredge each chicken breast in the flour, then dip it in the egg, and finally coat it thoroughly with the panko breadcrumbs. Make sure the breadcrumbs are nicely packed on there for that extra crispy crust.
3. Fry the Chicken: Pour about 1/2 inch of vegetable oil into a large skillet and heat over medium-high heat. Carefully place the breaded chicken breasts into the hot oil (don’t overcrowd the pan – you might need to do this in batches). Fry for about 3-4 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. This keeps them nice and crispy!
4. Make the Curry Sauce: While the chicken is frying, heat 1 tablespoon of vegetable oil in a large pot or Dutch oven 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. Stir in the curry powder, turmeric powder, cumin, and cayenne pepper (if using) and cook for 30 seconds, stirring constantly, until fragrant. This really blooms the spices and brings out their flavor.
5. Simmer the Curry: Pour in the chicken broth and bring to a simmer. Add the diced potato, carrot, and apple. Reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the vegetables are tender.
6. Thicken and Finish the Curry: Stir in the soy sauce and honey. In a small bowl, whisk together the cornstarch and cold water until smooth. Pour the cornstarch slurry into the curry sauce and stir constantly until the sauce thickens.
7. Assemble and Serve: Slice the katsu chicken into strips and serve over a bed of fluffy cooked rice. Ladle the curry sauce over the chicken and rice. Garnish with chopped green onions, if desired.
8. Enjoy! Seriously, this dish is so good. You can adjust the spice level to your liking, swap out the vegetables, and even use different types of protein. Don’t be afraid to experiment and make it your own.

There you have it! A fantastic Katsu Chicken Curry recipe that’s perfect for a weeknight dinner or a weekend treat. Enjoy!

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