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Directions:
Prepare the Chicken Katsu:
Season the chicken with salt and pepper.
Dredge each piece in flour, then dip in beaten egg, and finally coat with panko breadcrumbs.
Heat oil in a large skillet over medium-high heat. Fry the chicken cutlets until golden brown and cooked through (about 3–4 minutes per side).
Transfer to a paper towel-lined plate to drain. Slice before serving.
Make the Curry Sauce:
In a saucepan, heat oil over medium heat. Sauté the onions until soft and lightly golden.
Add garlic, ginger, and carrot, and cook for another 2–3 minutes.
Stir in curry powder, turmeric, and flour. Cook for 1 minute to form a roux.
Slowly whisk in the chicken broth, ensuring no lumps form.
Add soy sauce and honey. Simmer for 10–15 minutes until thickened. Adjust seasoning to taste.
Serve:
Spoon the curry sauce over steamed rice, top with sliced chicken katsu, and garnish with chopped green onions or fresh parsley.
Nutritional Information: Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
Calories: ~550 kcal per serving
Servings: 2–3
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