Might as well already add this to your list of top five comfort foods. I actually saw this dish posted from an account I follow on IG and decided to give it a shot (probably the first time I’ve utilized social media in a healthy way) and I’m sure glad I did.
The recipe and steps below is an amalgamation (fancy word for the day: check) of a couple of different recipes I found across the World Wide Web, which will be linked below. There were so many different ways to make and customize this.
I’ve written down how I made it, going with the Katsu curry instead of sauce. Do keep in mind that I am only a budding amateur home chef lacking the consultancy of a talking mouse and this is intended as inspiration as opposed to a strict recipe.
Happy cooking.
Ingredients
- For the protein
- Chicken breast (Pork can be used as well)
- Plain Flour
- 2 Eggs
- Panko Bread Crumbs
- Vegetable Oil
- Salt and Pepper
- For the curry sauce
- 1 Yellow Onion
- 2 Small Carrots
- 600ml Chicken Stock
- 2 tbsp Katsu Curry Powder (Golden Curry cubes were used in many of the videos I seen but weren’t available locally)
- Spring Onion
Steps
- Butterfly the chicken breast (esentailly halving it) and pound both halves to thin them out.
- Season the chicken on both sides with salt and pepper.
- Set up your breading stations: one for flour, one for the cracked and beaten eggs and one for the Panko breadcrumbs
- Use the wet hand dry hand method to coat the chicken in flour, eggs and breadcrumbs in that order.
- Heat the vegetable oil and fry the chicken on both sides until golden brown.
- Slice the chicken and it’s ready to go.
- To make the curry, add some oil followed by the onions and carrots.
- Once onions and carrots have been cooked a little, add the chicken stock and let simmer.
- Add curry powder and let simmer for for some more time. The curry’s ready to go.
- Serve with rice and garnish with some spring onion.
Linked below are the videos I used for inspiration and from where I learnt butterflying and the wet hand dry hand method.