Chicken Katsu Curry
Description
This katsu chicken curry features thin strips of fried breaded chicken covered in delicious potato, onion, and carrot curry for a tasty Japanese dish.
Ingredients
•
1 tablespoon oil
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2 medium onions, chopped
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3 medium potatoes, chopped
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2 medium carrots, chopped
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3 1/2 cups water, or as needed
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1 (3 1/2 ounce) container curry sauce mix (such as S&B® Golden Curry®)
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1 tablespoon ketchup
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1 tablespoon Worcestershire sauce
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1 tablespoon apricot jam
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1 tablespoon soy sauce
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1 teaspoon curry powder
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4 (5 ounce) skinless, boneless chicken breast halves
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kosher salt and ground black pepper to taste
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1/4 cup all-purpose flour
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1 large egg, beaten, or as needed
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1 cup panko bread crumbs
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1/2 cup peanut oil for frying, or as needed
Directions
1
Make curry sauce: Heat oil in a large pot over medium-high heat. Cook onions in hot oil 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
Remove from heat and stir in curry sauce mix until dissolved. Add ketchup, Worcestershire sauce, jam, and soy sauce. Simmer until sauce is thickened, 10 to 15 minutes.
3
Meanwhile, make chicken katsu: Flatten chicken breasts with a kitchen mallet to a thickness of 1/4 inch. Season with salt and pepper.
4
Place flour onto a large plate, add beaten egg to a small plate, and place bread crumbs onto a second large plate.
5
Press chicken into flour to coat, dip in beaten egg, and press in bread crumbs to coat generously.
6
Heat oil in a large saucepan to 355 degrees F (180 degrees C). Carefully lower breaded cutlets into hot oil and fry until golden brown, about 3 minutes per side. An instant-read thermometer inserted into a cutlet should read 165 degrees F (75 degrees C).
7
While chicken is cooking, stir curry powder into sauce until incorporated.
8
Slice chicken into strips and spoon curry sauce over the top to serve.