Chicken Katsu Curry

Stappen

1. Start with preparing the curry. Peel and dice your potatoes and carrot. You can cut them roughly or into small cubes, follow your own preference. Also, slice your onion thinly or roughly.
2. For the curry sauce, heat oil in a pan over medium heat. Add the onion, garlic, potatoes, and carrots and sauté until soft.
3. Add the chicken broth or water to the pan. Bring to a boil, reduce heat, and simmer until the vegetables are soft, about 20 minutes.
4. Then add the Japanese curry roux blocks and continue stirring over low heat until the roux blocks are completely dissolved. Your curry is ready.
5. Start with preparing the chicken. You want the chicken breast to be evenly thick. You can do this by butterflying the chicken (cutting it in half lengthwise) or you can flatten the chicken with the bottom of a pan. If you use a pan, first place a piece of foil over your chicken. Then, we pierce the entire chicken breast with a fork so it comes out more tender. Season both sides of the chicken breasts with salt and pepper.
6. To make the batter, first mix the eggs with flour and some salt and pepper. On a separate plate, prepare the Japanese panko. Dip the chicken into the egg mixture, and then fully cover it with panko breadcrumbs. Make sure there are no bare spots. This gives the best result.
7. Heat oil in a pan over medium heat. Fry the chicken until it's golden brown and cooked through, about 3-4 minutes per side. Set the chicken aside on a plate covered with paper towels.
8. Serve the fried chicken with the curry sauce and rice.