How To Make Katsu Curry
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Serves:
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 2 eggs, beaten
- 2 cups panko breadcrumbs
- Salt and pepper, to taste
- Vegetable oil, for frying
- 2 onions, thinly sliced
- 2 carrots, peeled and diced
- 2 potatoes, peeled and diced
- 4 cups chicken or vegetable broth
- 1/4 cup soy sauce
- 2 tablespoons curry powder
- 1 tablespoon honey
- 1 tablespoon ketchup
Instructions
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Pound the chicken breasts to an even thickness, then season with salt and pepper.
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Set up a breading station with flour, beaten eggs, and panko breadcrumbs in separate bowls.
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Dip each chicken breast in flour, then egg, and coat with panko breadcrumbs. Press gently to adhere.
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Heat vegetable oil in a large pan over medium-high heat. Fry the breaded chicken until golden brown on both sides, then transfer to a paper towel-lined plate to drain excess oil.
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In the same pan, add sliced onions, diced carrots, and diced potatoes. Cook until vegetables are tender.
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Mix together chicken or vegetable broth, soy sauce, curry powder, honey, and ketchup in a bowl. Pour the mixture into the pan with the vegetables.
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Simmer the sauce for about 20 minutes, until thickened and flavors are combined.
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Slice the cooked chicken breasts into strips and serve with the curry sauce.
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Serve the Katsu Curry over steamed rice or with a side of Japanese pickles.
Nutrition
- Calories : 543kcal
- Total Fat : 13g
- Saturated Fat : 3g
- Cholesterol : 121mg
- Sodium : 980mg
- Total Carbohydrates : 63g
- Dietary Fiber : 6g
- Sugar : 10g
- Protein : 42g
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