Chicken Katsu Curry

Photo: Gatorfan252525 · CC BY-SA 4.0 · source

Japanese comfort food: shatteringly crisp panko chicken cutlets over rice with a thick, mildly sweet curry gravy studded with potatoes and carrots.

Ingredients

• 1½ lb chicken breasts, butterflied
• 2 eggs
• 2 cups panko
• ½ box (4 cubes) Japanese curry roux
• 1 onion, sliced
• 2 carrots, chunked
• 12 oz potatoes, chunked
• 2 cups short-grain or jasmine rice

From your pantry: ½ cup flour, oil for frying, salt.

Instructions

1. Start the rice. Cook the onion in 1 tbsp oil until golden, 6 minutes. Add the carrots, potatoes and 3 cups water and simmer 15 minutes until tender.
2. Turn off the heat, add the roux cubes and stir until dissolved, then simmer 5 minutes until thick.
3. Season the chicken and dredge in flour, beaten egg and panko.
4. Fry in ½ inch of 350°F oil until deep golden, 3 to 4 minutes per side. Rest on a rack 3 minutes, then slice.
5. Serve rice and sliced katsu side by side with the curry spooned alongside.

Tip: Pickled ginger or a fried egg on top makes it feel like the real Tokyo curry-shop thing.

Nutrition per serving

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