Chicken Katsu

Step 1

Heat the saucepan, add butter and oil, then add the onion cubes and stir fry till the onions are translucent. Then add the ginger paste, stir for a few seconds.

Step 2

Add the potatoes and carrots and stir for another 1 min. Then add the curry powder and paprika. Add plain flour and stir for a few seconds then pour the chicken stock and water in. Add sugar and salt to taste. Stir well to combine all ingredients together. Cook for a few more minutes till the vegetables are tender. ( You can add a bit more water if the gravy is too thick.)

Step 3

To prepare the chicken, cut the chicken breast into half lengthways. Season each chicken piece with salt and black pepper.

Step 4

Place the flour and bread crumbs in a separate tray/bowl. Coat the chicken well with plain flour, toss the excess flour out. Then dip into whisked egg and then into the bread crumbs.

Step 5

Deep fry with 350° F till both sides are golden brown. Transfer to a cooling rack or paper towel. Then cut into slices.

Step 6

Place over a bed of steamed Japanese/Jasmine rice. Pour the curry sauce on one side.

Step 7

Delicious Japanese Chicken Katsu Curry is ready!