Name: Chicken Katsu Curry
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Japanese
Ingredients: 2 chicken breast fillets; 1 cup panko breadcrumbs; 2 eggs; 1 cup flour; Salt and pepper to taste; Vegetable oil for frying; 2 medium potatoes, diced; 2 carrots, sliced; 1 onion, diced; 2 cups U.S.-grown medium-grain rice; 2 tablespoons curry powder; 3 cups chicken broth; 1 tablespoon soy sauce; 1 tablespoon sugar; 1 tablespoon cornstarch (optional for thickening)

Description

A delightful fusion of crispy chicken and rich curry sauce, perfect for family dinners or cozy weekends.

Ingredients

2 chicken breast fillets
1 cup panko breadcrumbs
2 eggs
1 cup flour
Salt and pepper to taste
Vegetable oil for frying
2 medium potatoes, diced
2 carrots, sliced
1 onion, diced
2 cups U.S.-grown medium-grain rice
2 tablespoons curry powder
3 cups chicken broth
1 tablespoon soy sauce
1 tablespoon sugar
1 tablespoon cornstarch (optional for thickening)

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Instructions

Cook the rice according to package instructions. Set aside when done.
Season the chicken fillets with salt and pepper. Dredge in flour, dip in beaten eggs, and coat with panko breadcrumbs.
Heat vegetable oil in a pan over medium heat and fry the chicken until golden and cooked through, about 4-5 minutes per side. Remove and let drain on paper towels.
In another pot, sauté the onion, potatoes, and carrots until soft.
Add curry powder, chicken broth, soy sauce, and sugar to the pot. Simmer until the vegetables are tender.
If you prefer a thicker sauce, mix cornstarch with a little water and add to the curry.
Slice the chicken katsu and serve it over the rice, topped with the curry sauce.

Notes

Use a meat thermometer to ensure the chicken reaches 165°F for safety. Try using different vegetables like bell peppers or peas for added variety.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Frying
Cuisine: Japanese