Chicken Katsu Curry with Panko Crust
Crisp panko-coated chicken cutlets on fluffy rice with a mellow, thick curry sauce full of soft carrot and potato.
Ingredients
- Chicken breasts2 pc
- Plain flour4 tbsp
- Eggs2 pc
- Panko breadcrumbs100 g
- Onion1 pc
- Carrots2 pc
- Potato1 pc
- Japanese curry roux100 g
- Vegetable oil250 ml
- Short grain rice2 cup
Method
- 01
Rinse the rice, add 2 1/2 cups water and bring to the boil, then cover and simmer on low for 15 minutes and rest off the heat for 10 minutes.
- 02
Fry the chopped onion in 1 tbsp of the oil in a saucepan over medium heat for 8 minutes until soft and golden, then add the carrot and potato chunks with 700 ml water and simmer for 15 minutes until tender.
- 03
Meanwhile slice each chicken breast horizontally into two thin cutlets and season. Coat them in flour, then beaten egg, then panko, pressing the crumbs on well.
- 04
Turn off the heat under the curry, stir in the roux until it dissolves, then simmer gently for 5 minutes, stirring, until thick.
- 05
Heat the rest of the oil in a large frying pan to 170C and fry the cutlets in two batches for 3-4 minutes per side, until deep golden and 74C in the thickest part. Drain on a rack and rest for 2 minutes.
- 06
Slice the katsu and serve over the rice with the curry sauce spooned alongside.
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