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Chicken Katsu Curry Rice Recipe

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Easy Chicken Katsu Curry Don Went Here 8 This
Easy Chicken Katsu Curry Don Went Here 8 This from www.wenthere8this.com

Description

Chicken katsu curry rice is a delicious and filling Japanese dish that is perfect for lunch or dinner. This dish consists of crispy chicken cutlets served with a thick and savory curry sauce, and steamed rice. The combination of crispy chicken and rich curry sauce makes this dish a crowd favorite. It’s easy to make and can be enjoyed by everyone.

Prep Time

The preparation time for this dish is approximately 30 minutes.

Cook Time

The cook time for this dish is approximately 45 minutes.

Ingredients

  • 2 boneless, skinless chicken breasts
  • 1 cup all-purpose flour
  • 2 cups panko breadcrumbs
  • 2 eggs
  • 1 tablespoon vegetable oil
  • 2 cups cooked white rice
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 2 tablespoons curry powder
  • 1 tablespoon tomato paste
  • 2 cups chicken broth
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • Salt and pepper to taste
  • Chopped scallions for garnish

Equipment

  • Frying pan
  • Baking sheet
  • Bowl
  • Knife
  • Cutting board
  • Saucepan
  • Whisk

Method

  1. Preheat the oven to 400°F.
  2. Cut the chicken breasts into thin cutlets.
  3. Season the chicken cutlets with salt and pepper.
  4. Place the flour and eggs in separate bowls. Beat the eggs.
  5. Dip the chicken cutlets in the flour, then in the egg, and finally coat with the panko breadcrumbs.
  6. Heat the vegetable oil in a frying pan over medium-high heat.
  7. Cook the chicken cutlets for 2-3 minutes on each side until golden brown. Place the cooked chicken cutlets on a baking sheet and bake for 10-15 minutes.
  8. While the chicken is cooking, make the curry sauce. Heat a saucepan over medium heat and sauté the chopped onions and minced garlic until the onions are translucent.
  9. Add the curry powder and tomato paste to the saucepan and stir for 1-2 minutes.
  10. Add the chicken broth to the saucepan and bring to a boil. Reduce the heat and let the sauce simmer for 15-20 minutes.
  11. In a small bowl, whisk together the cornstarch and water. Add this mixture to the saucepan and stir until the sauce thickens.
  12. Serve the chicken cutlets with steamed rice and the curry sauce. Garnish with chopped scallions.

Notes

If you want a spicier sauce, you can add red pepper flakes or cayenne pepper to the curry sauce. You can also use chicken thighs instead of chicken breasts if you prefer.

Nutrition Info

This dish serves 4 people. Each serving contains approximately:
  • Calories: 596
  • Protein: 34g
  • Fat: 14g
  • Carbohydrates: 82g
  • Fiber: 3g
  • Sugar: 2g
  • Sodium: 1029mg

Recipe Tips

To make the chicken cutlets even crispier, you can double-coat them in the flour, egg, and panko breadcrumb mixture. You can also use a meat mallet to pound the chicken breasts before cutting them into cutlets to ensure that they cook evenly. Serve the chicken katsu curry rice with a side of pickled vegetables for a refreshing contrast to the rich curry sauce.

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