Japanese 40 min

Katsu Curry

Name: Katsu Curry
Total time: 40 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 2 boneless chicken breasts (or pork loin cutlets); 1/2 cup flour; 2 eggs, beaten; 1.5 cups panko breadcrumbs; Oil for shallow frying; 2 tbsp butter; 1 onion, diced; 2 carrots, diced; 1 tbsp curry powder; 1 tbsp flour (for sauce); 2 cups chicken broth; 1 tbsp soy sauce; 1 tbsp honey; Steamed rice for serving

FriedCurryJapanese

Ingredientsfor 2

520

Cal

36g

Protein

48g

Carbs

20g

Fat

12 boneless chicken breasts (or pork loin cutlets)
21/2 cup flour
32 eggs, beaten
41.5 cups panko breadcrumbs
5Oil for shallow frying
62 tbsp butter
71 onion, diced
82 carrots, diced
91 tbsp curry powder
101 tbsp flour (for sauce)
112 cups chicken broth
121 tbsp soy sauce
131 tbsp honey
14Steamed rice for serving

Order ingredients on Instacart

Instructions

1
Pound chicken breasts to even 1/2-inch thickness. Season with salt and pepper.
2
Dredge each piece in flour, then beaten egg, then panko, pressing to adhere.
3
Shallow fry in 1/2 inch of oil over medium heat for 4-5 minutes per side until golden and crispy. Drain on a wire rack.
4
For curry sauce: Melt butter in a pot. Sauté onion and carrots until soft, about 6 minutes.
5
Add curry powder and 1 tbsp flour, stir for 1 minute. Gradually add chicken broth, stirring to prevent lumps.
6
Add soy sauce and honey. Simmer for 15 minutes until sauce is thick and smooth. Blend if you prefer a smooth sauce.
7
Slice katsu into strips. Serve over rice with curry sauce ladled alongside. The crispy katsu should stay crunchy — pour sauce next to it, not over.