Name: Chicken Katsu Curry
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Oil - 1 tablespoon; Onions, chopped - 2 medium; Potatoes, chopped - 3 medium; Carrots, chopped - 2 medium; Water, or as needed - 3 ½ cups; Curry sauce mix (such as S&B® Golden Curry®) - 1 (3.5 ounce) container; Ketchup - 1 tablespoon; Worcestershire sauce - 1 tablespoon; Apricot jam - 1 tablespoon; Soy sauce - 1 tablespoon; Curry powder - 1 teaspoon; Skinless, boneless chicken breast halves - 4 (5 ounce); Kosher salt and ground black pepper to taste - 4 (5 ounce); All-purpose flour - ¼ cup; Egg, beaten, or as needed - 1 large; Panko bread crumbs - 1 cup; Peanut oil for frying, or as needed - ½ cup

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Chicken Katsu Curry

1. Oil - 1 tablespoon

2. Onions, chopped - 2 medium

3. Potatoes, chopped - 3 medium

4. Carrots, chopped - 2 medium

5. Water, or as needed - 3 ½ cups

6. Curry sauce mix (such as S&B® Golden Curry®) - 1 (3.5 ounce) container

7. Ketchup - 1 tablespoon

8. Worcestershire sauce - 1 tablespoon

9. Apricot jam - 1 tablespoon

10. Soy sauce - 1 tablespoon

11. Curry powder - 1 teaspoon

12. Skinless, boneless chicken breast halves - 4 (5 ounce)

13. Kosher salt and ground black pepper to taste - 4 (5 ounce)

14. All-purpose flour - ¼ cup

15. Egg, beaten, or as needed - 1 large

16. Panko bread crumbs - 1 cup

17. Peanut oil for frying, or as needed - ½ cup

How to cook deliciously - Chicken Katsu Curry

1. Stage

Heat oil in a pot over medium-high heat. Add onions to the hot oil and fry until soft and starting to caramelize, about 8 minutes. Add potatoes and carrots. Pour in water and bring to a boil. Reduce heat to low, cover, and cook until potatoes are soft, about 45 minutes.

2. Stage

Remove from the heat and add curry sauce mix; stir well until all pieces are dissolved. If you'd like to add seasonings, add ketchup, Worcestershire, jam, and soy sauce. Simmer for 10 to 15 minutes, or longer if you'd like it thicker.

3. Stage

While the curry is infusing, flatten the chicken breasts with a kitchen mallet to a thickness of 1/4 inch. Season with salt and pepper. Drench in flour, then egg, and then coat generously with panko bread crumbs.

4. Stage

Heat oil in a separate saucepan to 355 degrees F (180 degrees C). Carefully lower breaded cutlets into the hot oil and fry until golden brown, about 3 minutes per side.

5. Stage

While the chicken is cooking, stir 1 teaspoon curry powder into the sauce.

6. Stage

Slice cooked chicken into strips and spoon curry sauce over top.