Upgrade your lunch with this hearty and flavorful chicken katsu curry. Made with tender and juicy chicken cutlets, breaded, and fried to a crispy perfection, and served over a bed of fluffy rice, this dish is a satisfying and wholesome option that will keep you fueled for the rest of the day. Topped with a rich and fragrant curry sauce, and a colorful medley of fresh veggies, such as carrots, bell peppers, and onions, this dish is a delicious fusion of Japanese and Indian flavors that will delight your taste buds.
Ingredients:
- 4 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 2 eggs, beaten
- 1 cup panko breadcrumbs
- Canola oil for frying
- 2 tbsp canola oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tbsp curry powder
- 1 tbsp all-purpose flour
- 1 can (14 ounces) of coconut milk
- 2 cups chicken broth
- 1 tbsp sugar
- 1 tsp salt
- Cooked white rice for serving
Instructions:
- Heat the oven to 200 ℉. Put parchment paper on a large baking sheet.
- Thinly slice the chicken breasts into cutlets. Place the flour in one shallow dish, the beaten eggs in another, and the panko breadcrumbs in the final dish.
- Shake off any excess flour before coating each chicken cutlet in flour, dip in the beaten eggs, and last coat in panko breadcrumbs.
- In a large wok, bring the canola oil to 350 ℉ over medium-high heat. Fry the chicken cutlets for approximately 2 to 3 minutes per side until golden brown. Using a slotted wooden spoon, remove and drain on paper towels. Place on the prepared baking sheet and heat in the oven to stay warm.
- Two teaspoons of canola oil are heated in a separate pan over medium heat. Add the onion and garlic and simmer for approximately 2 minutes or until fragrant.
- Prepare for an additional 1 to 2 minutes stirring in the curry powder and 1 tablespoon of flour, until the mixture is aromatic.
- Whisk in coconut milk, chicken broth, sugar, and salt gradually. Ten minutes or so until the sauce has thickened.
- Serve the chicken katsu on top of cooked white rice and curry sauce. Enjoy!
