Japanese Katsu Curry

Ingredients

Rice

2 cups

Honey

1 tablespoon

Soy sauce

2 tablespoons

Chicken broth

2 cups

Curry powder

2 tablespoons

Potato

1 medium, peeled and diced

Carrot

1 medium, peeled and diced

Onion

1 medium, chopped

Vegetable oil

for frying

Panko breadcrumbs

1 cup

Egg

1, beaten

All-purpose flour

1/2 cup

Black pepper

to taste

Salt

to taste

Chicken breasts

2, boneless and skinless

Instructions

1. Start by cooking the rice according to package instructions and keep it warm.
2. Season the chicken breasts generously with salt and black pepper on both sides.
3. Prepare a breading station: place the flour in one shallow dish, the beaten egg in another, and the panko breadcrumbs in a third.
4. Dredge each chicken breast first in flour, ensuring it is fully coated, then dip into the beaten egg, and finally coat with the panko breadcrumbs, pressing gently to adhere.
5. In a large skillet, heat enough vegetable oil over medium heat to cover the bottom. Fry the breaded chicken breasts for about 4-5 minutes on each side, or until golden brown and cooked through. Remove from the skillet and set aside on a paper towel-lined plate to drain excess oil.
6. In the same skillet, add the chopped onion, diced carrot, and potato. Sauté for about 5 minutes until the vegetables are tender.
7. Sprinkle the curry powder over the sautéed vegetables and cook for an additional minute, stirring constantly to release the spices' aroma.
8. Pour in the chicken broth, soy sauce, and honey. Bring the mixture to a boil, then reduce the heat and let it simmer for about 15 minutes, or until the sauce thickens and the vegetables are tender.
9. Slice the cooked chicken breasts into strips.
10. To serve, ladle the curry sauce over a bed of warm rice and top with the sliced chicken. Garnish with chopped green onions or pickled vegetables if desired.
11. Enjoy your delicious homemade Japanese Katsu Curry!