Katsu Curry

Ingredients

Rice

2 cups, cooked

Honey

1 tablespoon

Soy sauce

2 tablespoons

Chicken broth

2 cups

Garam masala

1 teaspoon

Curry powder

2 tablespoons

Garlic

3 cloves, minced

Carrot

1, peeled and diced

Onion

1, chopped

Vegetable oil

for frying

Panko breadcrumbs

1 cup

Eggs

2, beaten

All-purpose flour

1 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 set aside.
2. Season the chicken breasts with salt and black pepper on both sides.
3. Dredge each chicken breast in all-purpose flour, ensuring to coat evenly. Then dip them into the beaten eggs, allowing any excess to drip off. Finally, coat the chicken with panko breadcrumbs, pressing gently to adhere.
4. In a large skillet, heat vegetable oil over medium heat until shimmering. Fry the breaded chicken breasts for about 4-5 minutes on each side, or until golden brown and cooked through. Once done, remove from the skillet and let rest on a paper towel to absorb excess oil.
5. In the same skillet, add the chopped onion and diced carrot. Sauté until the vegetables are softened, about 4-5 minutes. Add the minced garlic and cook for another minute until fragrant.
6. Sprinkle in the curry powder and garam masala, stirring to combine and toast the spices for about 1 minute.
7. Pour in the chicken broth, soy sauce, and honey. Stir well and bring the mixture to a gentle simmer. Allow the curry sauce to simmer for 10-15 minutes, until it thickens slightly, stirring occasionally.
8. While the sauce is simmering, slice the fried chicken breasts into strips.
9. To serve, place a generous scoop of rice on each plate. Top with the sliced chicken and ladle the curry sauce over the top. Enjoy your delicious Katsu Curry!