Chicken Katsu Curry
A flavorful Japanese dish made with crispy chicken katsu and a rich curry sauce, using slightly expired Katsu Sauce Tonkatsu Sauce. Ensure chicken is fully cooked to ensure food safety.
Ingredients
- 2 boneless chicken breasts
- 1 cup panko breadcrumbs
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- 2 tablespoons vegetable oil
- 2 cups cooked white rice
- 1 medium onion, chopped
- 2 carrots, sliced
- 2 potatoes, diced
- 2 cloves garlic, minced
- 2 tablespoons curry powder
- 2 cups chicken broth
- 2 tablespoons soy sauce
- 1 tablespoon sugar
- 1 tablespoon Katsu Sauce Tonkatsu Sauce (slightly expired)
Instructions
Preheat the oven to 400°F (200°C).
Place the chicken breasts between two sheets of plastic wrap and pound them to an even thickness.
In three separate shallow dishes, place flour, beaten eggs, and panko breadcrumbs.
Dip each chicken breast into the flour, then the beaten eggs, and finally coat with panko breadcrumbs.
Heat vegetable oil in a large skillet over medium heat. Cook the breaded chicken breasts until golden brown on both sides, about 4 minutes per side.
Transfer the chicken breasts to a baking sheet and finish cooking in the preheated oven for about 10 minutes or until fully cooked.
In a separate pot, heat vegetable oil over medium heat. Add chopped onion, sliced carrots, diced potatoes, and minced garlic. Cook until vegetables are slightly softened.
Add curry powder to the pot and cook for another minute to release the flavors.
Pour in chicken broth and bring to a boil. Reduce heat and simmer until vegetables are tender.
Stir in soy sauce, sugar, and slightly expired Katsu Sauce Tonkatsu Sauce. Simmer for an additional 5 minutes.
Serve the chicken katsu over cooked white rice and top with the curry sauce.
Enjoy the flavorful Chicken Katsu Curry!