Japanese Chicken Katsu Curry

panko breadcrumbs

🥗Healthier: whole wheat breadcrumbs

💰Cheaper: regular breadcrumbs

Whole wheat breadcrumbs add fiber, while regular breadcrumbs are often less expensive.

chicken breast

🥗Healthier: chicken thighs

💰Cheaper: pork cutlet

Chicken thighs are juicier, while pork cutlet can be a cost-effective alternative.

curry powder

🥗Healthier: homemade curry blend

💰Cheaper: curry paste

Homemade blends can reduce additives, while curry paste is often cheaper.

vegetable oil

🥗Healthier: coconut oil

💰Cheaper: canola oil

Coconut oil adds flavor, while canola oil is budget-friendly.

Place a saucepan on the stove over medium heat.

Add 2 tbsp of oil and 2 tbsp of butter to the pan and allow the butter to melt completely.

Stir in 1 tbsp of minced garlic and 1 tbsp of minced ginger to the melted butter.

Add 1 large sliced onion to the pan and saute for 2-3 minutes.

Toss in 2 medium-sized carrots and 2 medium-sized potatoes. Saute the vegetables for 4-5 minutes.

Sprinkle ½ tsp of salt over the veggies.

Add 1 tbsp of curry powder, ½ tsp of red chili powder and ½ tsp of garam masala to season the mixture.

Stir in 1 tbsp of sugar and 1 tbsp of light soy sauce. Toss the vegetables to coat them with spices.

Add ½ tsp of black pepper and 2 tbsp of all-purpose flour to the vegetables. Stir to coat the veggies with the flour and cook for 2 minutes.

Pour 2 cups of vegetable stock and 1 cup of hot water into the curry.

Stir the mixture, cover, and cook the curry for 8-10 minutes on medium-low heat.

After the curry is cooked, open the lid and stir. Remove the saucepan from the heat.

Using a hand blender, puree the vegetable curry until smooth. Cover and set the saucepan aside.

Take 2 medium-sized boneless chicken breasts and place them between plastic wrap on a chopping board. Pound the wrapped chicken with a rolling pin.

After pounding, open the plastic wrap and season the chicken with salt and black pepper to taste.

In a small mixing bowl, crack 2 medium-sized eggs and whisk with a fork until smooth.

In another bowl, place 1 cup of all-purpose flour.

In the third bowl, add 1 cup of panko breadcrumbs.

Using tongs, dip each chicken breast first into the flour, coating all sides evenly.

Next, dip the chicken pieces into the whisked egg.

Finally, coat the chicken breast with panko breadcrumbs and make sure it’s covered on both sides.

In a frying pan, pour oil to deep fry the chicken. Heat the oil over medium-high temperature.

Using tongs, carefully place the coated chicken breast into the hot oil.

Fry the chicken for 3-4 minutes on each side or until golden brown. Flip the chicken once one side is done.

Once done, remove the chicken from the hot oil. Slice the fried chicken into your desired strips.

Serve steamed rice on a plate. Pour the prepared curry on the side of the rice.

Place the sliced chicken katsu on top of the curry or beside the rice. Enjoy the delicious Japanese chicken katsu curry while it’s still hot!

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens