Simple Katsu Curry Recipe
Katsu Curry Don Invokes Memories of Japan
Equipment
- 1 Frying Pan
Ingredients
Curry
- ½ Box Japanese Curry Roux
- 2½ Cups Water Follow curry box instructions if more or less water is required
- 2 Small Potatoes (cut into bite size pieces) or 1 large
- 2 Large Carrots (cut into bite size pieces)
- 1 Onion (cubed)
Katsu
- 1 Lb Chicken Breast
- 1 Cup Panko
- 2 tbsp Oil
Rice
- 2 Cups Cooked Rice
Instructions
Curry Instructions
- In a pot or sauté pan, heat 1 tbsp oil, then fry the onion until it starts to brown, about 5 minutes.
- Add carrots to the onions and fry for another minute. Now add the potatoes and water. Let simmer for about 10 minutes, or until potatoes are tender.
- Add the curry roux and stir well to combine. Use your spoon to make sure the curry roux cubes dissolve completely. Set the heat to very low and let the curry simmer while you fry the chicken.
Katsu Instructions
- Place your chicken breast on a sturdy cutting board and cover it with a large piece of plastic wrap. Using the flat side of a meat tenderizer, pound the chicken breast to be approximately ½ inch thick. Remove the plastic wrap and slice each breast in half so that you have 4 evenly sized pieces of chicken. If your pieces are not entirely even, you can divide the breast at the end.
- In a bowl, beat the egg with a fork. Separately, spread the panko evenly on a plate. Now dunk each piece of chicken in the egg, then place on top of the panko. Press the chicken into the panko so it sticks to the bottom, then flip the chicken pieces over to coat the other side. Don’t be afraid to use your fingers to completely cover both sides of the chicken with panko.
- In a frying pan, heat 2 tbsp oil (canola or other high smoke point oil). Once hot, place each piece of chicken in the oil. Cook each side for 2-5 minutes, or until panko is golden brown. Remember, the chicken has been pounded thin, so it will cook quickly. Use an instant read thermometer to check that the chicken is 165F before you take it.
- Once the chicken is finished, remove to a cutting board, and let it rest while you fill the bowl. First, layer the bottom with about ½ cup of cooked white rice. Then spoon on ¼ of the prepared curry. Now, on the cutting board, slice the chicken crosswise into thin slices, and place on top of the curry in the bowl. If your katsus were not evenly sized, you can transfer the thin sliced chicken between bowls until each has an even amount. Now your Katsu Curry Don is ready to eat.Enjoy :)a
Notes
Assume a 4oz chicken cutlet as a serving.