JAPANESE CHICKEN KATSU CURRY
Our latest obsession? This Japanese Chicken Katsu Curry Rice! It's a harmonious blend of textures – from the crispy panko-breaded chicken cutlet to the creamy curry sauce, all atop perfectly cooked Japanese rice. What more could you want in a meal?
Ingredients
FOR THE CHICKEN
- 2 chicken breasts
- 2 cups breadcrumbs
- 1 egg
- 1/4 cup flour
FOR THE CURRY ROUX
- 50 g butter
- 1/4 cup flour
- 3 tbsp curry powder
FOR THE CURRY SAUCE
- 2 tbsp vegetable oil
- 4 garlic cloves minced
- 1 onion diced
- 1 tbsp soy sauce
- 1 tsp sugar
- 1 tsp vinegar
- 2 cups chicken stock
- 1/2 cup apple juice
- Chinese vegetables
- Salt
Instructions
FOR THE CURRY ROUX
- In a saucepan, melt some butter over medium heat, add some flour and cook until brown.
- Stir in the curry powder, and cook for 5 minutes. Transfer to a bowl and set aside.
- In the same pan, sauté the garlic and onion for 5 minutes. Add the curry roux, and mix well.
- Add in the chicken stock, apple juice, sugar, vinegar, soy sauce and vegetables. Simmer for an hour or until it is thickened. Add in some salt and mix. Now your sauce is done!
FOR THE CHICKEN
- For the chicken, pound the chicken breasts to an even 1 cm thick. Set up the breading station with a beaten egg, panko breadcrumbs and seasoned flour with salt and pepper.
- Coat each breast in flour, then in the beaten egg, then in the breadcrumbs.
- Fry until golden and serve alongside with white rice and the curry roux sauce!