Chicken Katsu Currt is one of those dishes I always crave, and luckily it’s so easy to make. I’m going to share with you today!
Ingredients:
For the curry:
- 8 ounces of potatoes
- 8 ounces of carrots
- 1 clove of garlic
- 1-2 yellow or white onions
- salt & pepper
- vegetable oil
- 2 cups of chicken stock
- ready-made curry roux (my favorite brand is Vermont Curry or Golden Curry)
*You can find these items at the Asian market
For the chicken katsu:
- chicken thigh or breast (you may use pork loin to make the katsu too)
- 2 eggs
- panko
- all-purpose flour
- oil
Cooking Instructions:
- Prepare the vegetables for the curry. Dice the onions into 1-inch-wide pieces, potatoes into ¾ inch cubes, and carrots to ¾ inch cubes.
- Over medium high heat, add oil to a pot.
- Add in the garlic. Sauteed until fragrant and then add in the potatoes, carrots, and onions. Stir for a couple minutes.
- Sprinkle with some salt and pepper. Add in 2 cups of chicken stock. Add in the ready-made curry croux.
- Cover with a lid, and cook until the potatoes and carrots are tender.
- Meanwhile, we will make the chicken katsu.
- Butterfly the chicken so they’re thin and even, or pound the chicken to an even thickness.
- Pat dry the chicken with paper towel. Moisture makes the chicken not crispy.
- Sprinkle the chicken with some salt & pepper.
- In 3 separate containers: cracked 2 eggs in one container, 1 container with all-purpose flour, and 1 container with panko.
- Dip the chicken in flour then eggs and then panko. Make sure the chicken is fully coated.
- On medium heat, add oil to a cast iron pan or nonstick skillet for frying.
- When the oil is hot and ready, add in the chicken cutlets and cook until crispy golden brown.
- Slice the chicken, and place over steamed rice. Add the curry on one side of the plate. Garnish with green onions or parsley. Enjoy!