Chicken Katsu Curry

local_grocery_store Ingredients

• 4 Boneless, skinless chicken breasts, pounded to 1/2-inch thickness
• 1/2 teaspoon Salt, divided
• 1/4 teaspoon Black pepper, divided
• 1/2 cup All-purpose flour
• 2 Eggs, beaten
• 1 cup Panko breadcrumbs
• 1/4 cup Vegetable oil
• 1 Onion, finely chopped
• 2 Garlic cloves, minced
• 2 tablespoons Curry powder
• 1 teaspoon Garam masala
• 2 cups Chicken broth
• 1 cup Coconut milk
• 1 tablespoon Honey
• 1 tablespoon Soy sauce
• 4 cups Rice, cooked
• 2 Green onions, sliced, for garnish

restaurant_menu Method

1. 1.Season the chicken breasts with salt and pepper on both sides.
2. 2.Dredge the chicken breasts in flour, shaking off any excess.
3. 3.Dip the chicken breasts in beaten eggs, allowing any excess to drip off.
4. 4.Coat the chicken breasts in panko breadcrumbs, pressing gently to adhere.
5. 5.Heat vegetable oil in a large skillet over medium heat.
6. 6.Fry the chicken breasts until golden brown and cooked through, about 4-5 minutes per side.
7. 7.Remove the chicken from the skillet and set aside.
8. 8.In the same skillet, add chopped onion and minced garlic. Cook until softened and fragrant.
9. 9.Add curry powder and garam masala to the skillet. Cook for another minute, stirring constantly.
10. 10.Pour in chicken broth and coconut milk. Stir well to combine.
11. 11.Add honey and soy sauce. Bring the sauce to a simmer and cook for 10 minutes, until thickened.
12. 12.Slice the fried chicken breasts into strips.
13. 13.Serve the chicken katsu over cooked rice and pour the curry sauce on top.
14. 14.Garnish with sliced green onions.
15. 15.Enjoy your homemade chicken katsu curry!

lightbulb_outline Tips

• chevron_rightFor extra crispy chicken katsu, double coat the chicken in flour, eggs, and panko breadcrumbs.
• chevron_rightIf you don't have panko breadcrumbs, you can use regular breadcrumbs as a substitute.
• chevron_rightFeel free to adjust the spice level of the curry sauce by adding more or less curry powder.
• chevron_rightServe the chicken katsu curry with a side of pickled ginger and shredded cabbage for an authentic Japanese experience.
• chevron_rightLeftover curry sauce can be stored in the refrigerator for up to 3 days and used as a delicious dipping sauce for other dishes.