Try Japanese Chicken Katsu Curry, one of the most favorite dishes that contain chicken cutlets fried to crust and served with curry sauce. Delicate pieces of chicken are coated with special breading and fried to crispy golden brown inside meat texture. Having a mildly hot spiced taste, the curry sauce is prepared from sauteed onions, carrots, potatoes and a bottle of selected spices brought to a thick consistency. This savory sauce surrounds the crispy skin and tender meat of the chicken; the contrast of textures is compensated for by the melding of flavors. Best eaten over a bed of steamed rice, Japanese Chicken Katsu Curry is accompanied by pickled ginger and freshly chopped parsley in a lavish presentation. As a delicious and comforting dish perfect for dinner, or a spectacular festive meal, this is a Japanese dish that would be impossible not to remember.
Ingredients:
2 boneless, skinless chicken breasts
Salt and pepper
1/2 cup all-purpose flour
2 eggs, beaten
1 cup panko breadcrumbs
Vegetable oil for frying
1 onion, diced
1 carrot, diced
1 potato, diced
2 cloves garlic, minced
2 tablespoons curry powder
2 cups chicken broth
2 tablespoons soy sauce
2 tablespoons Worcestershire sauce
Cooked white rice, for serving
Instructions:
To begin, marinate the chicken and this is when you add the seasoning to the chicken. Salt and pepper the chicken breasts according to your desired amount. Since this is a scrumptious fried dish, season both sides of each chicken breast with salt and pepper and dredge each breast in flour, next, in beaten eggs, then in the panko breadcrumbs. Set aside.
Heat about 2 Tbs vegetable oil in a large skillet for about 3-4 minutes on medium heat. Pan fry the breaded chicken breasts for 3-4minutes respectively or until the chicken is brown and well done on the outside. Sauté this mixture and then remove from the skillet so that it may drain in a plate lined with a paper towel.
If more oil is required, add a little more vegetable oil in the same skillet. The next would be adding the diced onions, carrots, potatoes, and garlic. Stir for 5-7 minutes, or until the vegetables are slightly tender.
You then add your curry powder and allow it to fry for one more minute. Add the chicken broth, the soy sauce, and Worcestershire sauce into it. and cook for a further 10-15 mins or until vegetables are soft and sauce has thickened.
Fry the chicken breasts and cut them into strips and arrange the strips on freshly cooked white rice. Spoon the curry sauce and vegetables over the chicken rice. Please, here is your appetising Japanese Chicken Katsu Curry.