Chicken Katsu Curry

A simple and comforting dish, Chicken Katsu Curry combines crispy fried chicken with a rich, savory curry sauce. Perfect for a satisfying meal.

By @madebythewa

Original recipe source

Cook time: 60 minutes

Servings: 4

Ingredients

• 2 whole potatoes
• 2 whole potatoes
• 2 whole potatoes
• 2 whole carrots
• 1 whole onion
• 3 whole garlic cloves
• 2 whole potatoes
• 2 whole carrots
• 2 whole potatoes
• 2 whole carrots
• 1 whole onion
• 1 tablespoon oil
• 3 whole garlic cloves
• 500 ml chicken stock
• 2 blocks curry blocks
• 3 whole chicken breast fillet
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 cup flour
• 2 whole egg
• 2 cups breadcrumbs
• 500 ml oil
• 3 whole chicken breast fillet
• 500 ml oil
• 4 cups cooked rice
• 2 whole potatoes
• 2 whole carrots
• 1 batch curry sauce

Instructions

1. Wash the 2 potatoes thoroughly under running water.
2. Peel the potatoes with a vegetable peeler.
3. Cut the peeled potatoes into large cubes, about 1-inch pieces.
4. Peel and slice the 2 carrots into 1/4-inch thick rounds.
5. Peel the onion and chop it into small, evenly sized pieces.
6. Peel and finely chop 2-3 garlic cloves.
7. Place the chopped potatoes and carrots in a pot and cover with water. Bring to a boil over medium-high heat.
8. Cook the vegetables until soft, about 15 minutes. Drain and set aside.
9. In a separate large pan, heat a tablespoon of oil over medium heat and sauté the chopped onion until translucent, about 5 minutes.
10. Add the chopped garlic to the onions and sauté for an additional 1-2 minutes until fragrant.
11. Pour 500ml chicken stock into the pan with the onions and garlic. Bring to a gentle simmer.
12. Add 2 curry blocks to the simmering stock and stir continuously until dissolved and thickened, about 5 minutes.
13. Season the 2-3 chicken breast fillets with salt and pepper on both sides.
14. Dredge each chicken breast in flour, shaking off the excess.
15. Dip the floured chicken into beaten eggs, ensuring full coverage.
16. Press the chicken into the breadcrumbs, ensuring they are well-coated.
17. Heat oil in a deep pan over medium-high heat for frying. Wait until oil reaches 350°F (175°C) before frying.
18. Carefully place the breaded chicken fillets in the hot oil and fry for 5-7 minutes per side or until golden brown and cooked through.
19. Remove the chicken to a paper towel-lined tray to drain excess oil.
20. Serve by arranging the cooked potatoes, carrots, onions, and sliced chicken over cooked rice. Pour the curry sauce generously on top.