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Name: Chicken Katsu Curry
Prep time: 21 min
Total time: 91 min
Yield: 4 servings
Ingredients: 15 ml canola oil; 1 brown onion (180 g), halved and thinly sliced; 2 carrots (200 g total), peeled and cut into 1 cm dice; 1 Yukon Gold potato (200 g), peeled and cut into 1.5 cm dice; 800 ml water; 100 g S&B Golden Curry mild roux, broken into pieces; 320 g Japanese short-grain white rice, rinsed until the water runs clear; 400 ml water; 4 boneless skinless chicken breasts (about 180 g each), pounded to 1.5 cm thickness; 3 g fine sea salt; 1 g ground black pepper; 60 g plain flour; 2 large eggs, beaten; 120 g panko breadcrumbs; 500 ml canola oil, for shallow-frying (leftover discarded); 8 g beni shoga pickled ginger; 20 g spring onions, thinly sliced

Chicken Katsu Curry

Crisp panko chicken, Japanese curry gravy, and steamed short-grain rice.

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Created with AI · Nutrition is estimated · Not kitchen-tested

Chicken Katsu Curry

Crisp panko chicken, Japanese curry gravy, and steamed short-grain rice.

Loading recipe…

Created with AI · Nutrition is estimated · Not kitchen-tested

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