Teresa's Recipes
Katsu Curry
Katsu Curry is a beloved Japanese comfort food that combines the crunch of breaded and fried chicken with a fragrant, rich curry sauce. Originating from the fusion of Western and Japanese cuisines in the late 19th century, this dish has become a staple in homes and restaurants alike. The contrast of the crispy chicken against the smooth, savory curry creates a delightful harmony of textures and flavors, making it a dish that warms the heart and pleases the palate.
Ingredients
- 2 cups, cooked Rice
- 1 tablespoon Honey
- 2 tablespoons Soy sauce
- 2 cups Chicken broth
- 1 teaspoon Garam masala
- 2 tablespoons Curry powder
- 3 cloves, minced Garlic
- 1, peeled and diced Carrot
- 1, chopped Onion
- for frying Vegetable oil
- 1 cup Panko breadcrumbs
- 2, beaten Eggs
- 1 cup All-purpose flour
- to taste Black pepper
- to taste Salt
- 2, boneless and skinless Chicken breasts
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Calories: 550
- Fat: 22g
- Carbs: 60g
- Protein: 30g
- Sodium: 800mg
- Sugar: 5g
Instructions
- Start by cooking the rice according to package instructions and set aside.
- Season the chicken breasts with salt and black pepper on both sides.
- 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.
- 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.
- 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.
- Sprinkle in the curry powder and garam masala, stirring to combine and toast the spices for about 1 minute.
- 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.
- While the sauce is simmering, slice the fried chicken breasts into strips.
- 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!
Tips
- For a vegetarian option, substitute chicken with eggplant or tofu, following the same breading and frying steps.
- Feel free to add other vegetables like peas or bell peppers into the curry sauce for added nutrition and flavor.
- Serve with pickled ginger or a side salad for a refreshing contrast.