Chicken Katsu Curry

Chicken Katsu Curry

I love curry in general, but if I want to dish up a quick and flavoursome curry dishes I would normally make a Japanese curry from a Japanese curry mix in a packet. These addictive creamy and thicker curry sauce paired with a crunchy deep fried chicken cutlets (Katsu Chicken) is simply irresistible and a perfect way fill up your empty stomach..

PREP TIME + COOK TIME

 5 mins + 15 mins

SERVE

 2 people

DIFFICULTY

Easy

What You'll Need

  • 2 chicken maryland/thigh fillet
  • 1 cup of plain flour
  • 1 cup of japanese (Panko) breadcrumbs
  • 1 egg (beaten)
  • 100 gr of Japanese Curry mix packet
  • 1 brown onions
  • 2 carrots
  • Oil

How to Make It

Step 1

Season your chicken with generous amount of salt and pepper. 

Step 2

Put the flour, eggs and panko breadcrumbs on three separate bowl/plate. Coat the chicken with the following order:
flour, eggs and then panko breadcrumbs. 

Step 3

Deep fry the coated chicken until golden and then put aside. 

Step 4

Heat oil in a pan and add in the chopped onions and then add in the carrots. 

Step 5

Pour in the water (as per Japanese Curry mix instructions on the packet) and then add in the Japanese curry mix paste.
Boil, stir through and add in more water as needed to get to your preferred thickness / creamyness preference. 

Step 6

Service the fried chicken (katsu chicken) with steam rice and the japanese curry sauce.
You may also want to add in miso soup on the side for those wintery weather. 

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