Halal Chicken Katsu Curry

local_grocery_store Ingredients

• 4 Boneless chicken breasts, thinly sliced
• 1 cup All-purpose flour, divided
• 2 Eggs, beaten
• 2 cups Panko breadcrumbs
• 1/2 cup Vegetable oil, for frying
• 1 Onion, finely chopped
• 3 Garlic cloves, minced
• 1-inch piece Ginger, grated
• 2 tablespoons Curry powder
• 1/2 teaspoon Turmeric powder
• 1/4 teaspoon Cayenne pepper (optional, for extra heat)
• 1 can Coconut milk, full fat
• 1 cup Chicken broth
• 1 tablespoon Honey
• 2 tablespoons Soy sauce
• to taste Salt
• for serving Cooked rice
• for garnish Fresh cilantro, chopped

restaurant_menu Method

1. 1.Start by preparing the chicken cutlets. Season the chicken breasts with salt and pepper.
2. 2.Dredge the chicken breasts in flour, shaking off any excess. Dip them into the beaten eggs, and then coat them with panko breadcrumbs, pressing gently to adhere.
3. 3.Heat vegetable oil in a large skillet over medium-high heat. Fry the chicken cutlets in batches until golden brown and cooked through, about 3-4 minutes per side. Transfer them to a paper towel-lined plate to drain excess oil.
4. 4.In the same skillet, add the chopped onion, minced garlic, and grated ginger. Sauté until the onion becomes translucent and fragrant.
5. 5.Add the curry powder, turmeric powder, and cayenne pepper (if using). Stir well to coat the onions and spices.
6. 6.Pour in the coconut milk and chicken broth. Bring the mixture to a simmer and let it cook for 10 minutes, allowing the flavors to meld together.
7. 7.Stir in the honey and soy sauce. Taste the curry sauce and adjust the seasoning with salt, if needed.
8. 8.Return the chicken cutlets to the skillet, nestling them into the curry sauce. Simmer for another 5 minutes to let the flavors infuse into the chicken.
9. 9.Serve the halal chicken katsu curry over cooked rice, garnished with fresh cilantro. Enjoy!

lightbulb_outline Tips

• chevron_rightFor an extra crispy coating, double dip the chicken cutlets in the beaten eggs and panko breadcrumbs.
• chevron_rightIf you prefer a milder curry, reduce the amount of curry powder and cayenne pepper.
• chevron_rightFeel free to add your favorite vegetables to the curry sauce, such as carrots or bell peppers.
• chevron_rightLeftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave before serving.