Chicken katsu curry

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Chicken katsu curry is a delicious Japanese dish that combines crispy breaded chicken cutlets (chicken katsu) with a rich and savory curry sauce. It’s a comforting and hearty meal that’s popular in Japanese restaurants and is often made at home as well. Here’s how to make chicken katsu curry:

Ingredients:

For the Chicken Katsu:

• Chicken Breasts: Boneless and skinless chicken breasts, cut into thick slices.
• Salt and Black Pepper: For seasoning.
• All-Purpose Flour: Used for dredging the chicken.
• Eggs: Beaten eggs to coat the chicken.
• Panko Breadcrumbs: Japanese-style breadcrumbs that create a light and crispy crust.
• Vegetable Oil: For frying the chicken.

For the Curry Sauce:

• Onion: Finely chopped onion.
• Carrots: Peeled and diced carrots.
• Potatoes: Peeled and diced potatoes.
• Garlic: Minced garlic.
• Ginger: Minced or grated ginger.
• Curry Powder: Japanese curry powder, available in mild, medium, or hot varieties.
• Vegetable Oil: For sautéing the vegetables.
• Chicken or Vegetable Broth: For the curry sauce base.
• Soy Sauce: Adds saltiness and umami to the sauce.
• Mirin: A sweet rice wine that provides sweetness and depth.
• Sugar: Adds sweetness to balance the flavors.
• Salt and Black Pepper: For seasoning.
• Cooked Rice: For serving.

Preparation:

Here’s how to make chicken katsu curry:

For the Chicken Katsu:

1. Season the chicken slices with salt and black pepper.
2. Dredge each chicken slice in all-purpose flour, shaking off any excess.
3. Dip the floured chicken slices into beaten eggs, ensuring they are evenly coated.
4. Coat the chicken slices with panko breadcrumbs, pressing the breadcrumbs onto the chicken to adhere.
5. Heat vegetable oil in a skillet or frying pan over medium-high heat.
6. Fry the breaded chicken slices until they are golden brown and crispy on both sides, about 4-5 minutes per side. Drain them on a paper towel-lined plate.

For the Curry Sauce:

1. In a large pot or deep skillet, heat vegetable oil over medium heat.
2. Add finely chopped onions and minced garlic. Sauté until the onions become translucent.
3. Add diced carrots and potatoes, and sauté for a few minutes.
4. Stir in minced or grated ginger and Japanese curry powder. Sauté for a minute until fragrant.
5. Pour in chicken or vegetable broth, soy sauce, mirin, sugar, salt, and black pepper. Bring the mixture to a simmer.
6. Reduce the heat, cover, and let the curry sauce simmer for about 20-25 minutes, or until the vegetables are tender and the sauce has thickened.

Serving:

1. Serve a portion of cooked rice on a plate.
2. Place a chicken katsu cutlet on top of the rice.
3. Pour the hot curry sauce over the chicken and rice.
4. Serve the chicken katsu curry hot and enjoy!

Chicken katsu curry is a comforting and flavorful dish that combines the crispy texture of chicken katsu with the aromatic and hearty curry sauce. It’s a popular choice in Japanese restaurants and is perfect for those looking for a filling and delicious meal.