Chicken Katsu Curry
Servings 4
Equipment
- Large Dutch oven
- Large skillet
- Wire Rack
Ingredients
Chicken Katsu:
- 2 boneless skinless chicken breast halves
- Sea salt and freshly cracked black pepper to taste
- garlic powder to taste
- ½ cup flour
- 2 large eggs well whisked
- 1½ cups panko bread crumbs
- 4 tbsp vegetable oil divided, more if needed
Curry Sauce:
- 1 tablespoon vegetable oil
- 1 large yellow onion chopped into 1-inch
- 2 cloves garlic minced
- 1 tbsp tomato paste
- 1 tsp Worcestershire sauce
- 2 tbsp curry powder
- 1 tsp salt
- 1 tsp sugar or more to taste
- 8 oz yellow potatoes peeled & cut into 3/4-inch pieces
- 8 oz carrots peeled & cut into 3/4-inch pieces
- 2 cups chicken broth
- 1 tbsp cornstarch mixed onto a slurry with 1 tbsp broth or water
- 1 tbsp salted butter
Serving:
- Steamed rice
- Green onions sliced
Instructions
- Prepare & season the chicken breasts by cutting them into cutlets. Starting at the thick end of the breast, with a long, sharp knife, carefully slice the chicken breast in half lengthwise into two even pieces, keeping the knife blade parallel to the surface of the cutting board.
- Place the cutlets, one at a time, in a heavy-duty zipper-lock bag and pound gently to 1/4-inch thickness using a meat pounder.
- Season both sides of the chicken cutlets well with sea salt, freshly cracked pepper, and garlic powder, to taste. Place uncovered into the refrigerator for 30-60 minutes. Side Note: Don't skip this step! It really does make the chicken so much juicier!
- Meanwhile, make the curry sauce by heating the tablespoon of oil a Dutch oven over medium heat. Add the 1 tablespoon oil and the onion, and cook, stirring occasionally, until the onions begin to turn translucent and the edges begin to brown, about 2-3 minutes.
- Add the tomato paste and Worcestershire sauce, and cook until fragrant, 1 minute. Add garlic, curry powder, salt, and sugar, and cook, stirring constantly, for 1 minute.
- Stir in the potatoes, carrots, and chicken broth. Bring to a simmer, cover, and cook until the potatoes and carrots are tender, about 30-35 minutes.
- Finish the curry sauce by mixing the cornstarch together with a tablespoon of broth or water until well combined. Stir slurry into the curry until thickened. Add the butter and stir until well combined. Taste and re-season with salt or sugar, if needed; cover with the lid and set aside until serving.
- While the curry simmers, make a breading assembly line for the chicken with three separate shallow bowls. First, pour the flour in a bowl then season with sea salt, freshly cracked black pepper, and garlic powder, to taste; mix well. Next, combine the panko crumbs in a shallow bowl and season with sea salt, freshly cracked black pepper, and garlic powder, to taste; mix well. Finally, whisk together the eggs seasoned with sea salt, freshly cracked black pepper, and garlic powder, to taste in the third bowl; whisk until very well combined.
- Dredge the chicken by dipping each cutlet (using a fork) first into the flour mixture, next coat it in the egg mixture, then press the cutlets firmly into the panko mixture on both sides until evenly coated. Place in one layer on a plate lined with parchment paper, separating the layers of cutlets by parchment paper, as needed. Place the coated cutlets uncovered into the refrigerator for 10-15 minutes. Side Note: Don't skip this step, it helps the coating really adhere to the chicken.
- Cook the chicken cutlets by heating 2 tablespoons of oil in a large skillet(s) over medium-high heat until hot. Place the coated chicken cutlets directly into the HOT skillet and cook for 3-4 minutes, or until golden brown, making sure to cook the chicken in batches so you don’t overcrowd the pan.
- Carefully flip the chicken over to cook for another 2-3 minutes, or until golden brown then remove to a wire cooling rack. Finish the process with the remaining chicken. Side Note: Wipe out the skillet(s) between batches THEN add the more oil to the skillet(s) before cooking the remaining chicken.
- To serve the chicken katsu curry, place a scoop of steamed rice on one side of a bowl then spoon some curry sauce on the other side of the bowl. Slice the chicken katsu into thin strips and place on top of steamed rice. Top with sliced green onions and serve immediately. Enjoy.