Description
A delightful Japanese dish featuring crispy breaded chicken served with a rich and flavorful curry sauce.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup panko breadcrumbs
- 1/2 cup all-purpose flour
- 2 large eggs
- 2 tablespoons curry powder
- 1/4 cup vegetable oil (for frying)
- 1 medium onion, diced
- 1 cup carrots, thinly sliced
- 2 cups chicken broth
- 1 cup coconut milk
- Green onions (for garnish)
Instructions
- Prepare your station by gathering all ingredients and tools.
- Bread the chicken: Set up three bowls with flour seasoned with salt and pepper, beaten eggs, and panko breadcrumbs. Dredge each chicken breast in flour, dip into the egg, then coat with panko.
- Fry the chicken: Heat vegetable oil in a skillet over medium-high heat until shimmering. Fry each breaded chicken breast for about 4-5 minutes on each side until golden brown. Drain on paper towels.
- Make the curry sauce: In another pot, sauté diced onions over medium heat until translucent (about 3-4 minutes). Add sliced carrots and stir until softened.
- Add liquids: Pour in chicken broth and coconut milk; stir in curry powder. Simmer for about 10-15 minutes until thickened.
- Serve: Slice the crispy chicken katsu into strips and ladle curry sauce over it. Garnish with green onions and serve with steamed rice or noodles.
Notes
- Ensure the oil is hot enough before frying to achieve a crispy texture.
- You can adjust the spiciness of the curry by using different curry powders.
- Serve with steamed rice or noodles to complete the meal.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying and Simmering
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 4g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 150mg