Recipe: Japanese Chicken Katsu Curry
Ingredients:
- 1/2 boneless chicken breast (cut into 3 pieces)
- Marinade:
- 150 ml whole milk (diluted)
- 1 clove garlic (finely chopped)
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp seasoning powder (optional)
- 1/2 tsp oregano (optional)
- Coating:
- 6 tbsp all-purpose flour
- 1 egg (lightly beaten)
- 6 tbsp breadcrumbs / panko
- Cooking oil (for frying)
- Curry Sauce:
- 1 carrot (diced)
- 1 potato (diced)
- 2 cloves garlic (finely chopped)
- 1 onion (thinly sliced)
- 1/2 packet instant curry seasoning mix (Indofood or similar)
- 400 ml water
- Black pepper (to taste)
- Salt (to taste)
- Seasoning powder (optional, to taste)
- 1 tbsp cornstarch (dissolved in water)
Instructions:
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Prepare the Ingredients:
- Marinade: Mix all marinade ingredients and marinate the chicken pieces. Refrigerate for approximately 30 minutes.
- Curry Sauce: Sauté garlic and onion until fragrant and translucent. Add the curry seasoning mix, then add the diced potatoes and carrots. Stir well. Pour in water and simmer until the vegetables are cooked through. Season with black pepper, salt, and seasoning powder if desired. Thicken the sauce with cornstarch dissolved in water. Set aside.
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Coat the Chicken:
- Coat each marinated chicken piece with flour, dip into the beaten egg, and then coat evenly with breadcrumbs or panko.
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Fry the Chicken:
- Heat cooking oil in a pan over medium heat. Fry the chicken until golden brown and cooked through. Ensure the chicken cooks evenly by adjusting the heat as necessary.
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Serve:
- Serve the crispy chicken katsu cutlets with steamed rice and the prepared curry sauce on the side.
Enjoy your homemade Japanese Chicken Katsu Curry!
