KATSU CURRY

Ingredients

Curry:

• 2 large potato, cut into 1 inch cubes

• 5 carrots, cut into 1/2" inch coins

• 1 white onion, cut into 1/2" wide dices

• 1 Tbsp oil

• 5 curry cubes

• 1/3 cup coconut milk

  Chicken Katsu:

• 4 chicken breasts

• 2-3 Tbsp flour

• 2 eggs

• 2 tsp salt

• 1 tsp garlic powder

• 1 tsp paprika

• 2-3 cups panko

To serve:

• White rice
  

Directions

Step 1

Add oil to a pot and heat over medium high heat. Add potatoes, carrots and onion then sauté for 5-6 minutes, until the onion becomes translucent and slightly tender. Add hot water and turn the heat to high and bring to a boil. Then reduce heat to medium low and simmer for about 10 to 15 minutes. The vegetables will be just about cooked through. Add curry cubes, then pour in coconut milk. Stir to dissolve the curry cubes.

Step 2

Evenly pound the chicken breast to about 1 inch thick. In a medium bowl mix the flour and eggs together. Add salt, garlic powder and paprika and whisk together. Individually dip the chicken breasts into the egg mixture to coat, then immediately dread (fully cover) in lightly salted panko crumbs. Press it evenly to assure a good coating of panko.

Step 3

Preheat frying oil (at least 2-3 inches high) on medium high heat to 350 degrees. Fry breaded chicken breast until golden brown, about 6 minutes each side. Transfer to a plate and fry the rest of the chicken breasts.

Step 4

Slice chicken breast into strips. Place a bed of hot cooked rice onto the side of a serving plate, leaving room to pour the curry. Pour curry vegetables. Top with the sliced chicken and serve immediately!