About the Dish:
Katsu curry is a popular Japanese dish that consists of breaded and deep-fried meat (usually chicken or pork) served with a rich curry sauce. The dish originated in Japan but has gained popularity worldwide for its combination of crunchy fried meat and flavorful curry sauce. It is typically served with rice and pickled vegetables on the side.
|Panko breadcrumbs||1 cup|
|Curry powder||2 tablespoons|
|Vegetable oil||1/4 cup|
|Curry roux||2 cubes|
|Black pepper||To taste|
- Step 1: Preheat the oven to 350°F (180°C). Season the chicken breasts with salt and black pepper. Dip each chicken breast into beaten eggs, then coat them with panko breadcrumbs. Place the coated chicken breasts on a baking sheet and bake in the preheated oven for 20-25 minutes or until golden brown and cooked through.
- Step 2: In a large saucepan, heat the vegetable oil over medium heat. Add the chopped onion, minced garlic, grated ginger, sliced carrot, and diced potatoes. Cook for 5-7 minutes or until the vegetables are tender.
- Step 3: Add the curry powder to the saucepan and cook for 1-2 minutes to toast the spices. Add water and bring to a boil. Reduce the heat and simmer for 15 minutes or until the vegetables are fully cooked.
- Step 4: Add the curry roux to the saucepan and stir until it is fully dissolved and the sauce thickens. Season with salt and black pepper to taste.
- Step 5: Slice the baked chicken breasts into strips and serve them with the curry sauce and steamed rice. Garnish with chopped green onions or pickled vegetables if desired.