Japanese Chicken Katsu Curry

Prep: 15m Cook: 25m Total: 40m Serves: 4
Ingredients

• 4 chicken cutlets
• Salt/pepper
• 1/2 cup flour
• 2 eggs
• 1 cup panko
• Oil for pan-frying
  Curry sauce
• 1 tbsp oil
• 1 onion, sliced
• 2 carrots, sliced
• 2 cups broth
• 3 tbsp curry roux (or curry powder + thickener)
• Rice, for serving

Directions

1. Start the curry: heat the oil, then sauté the onions for 5 minutes.
2. Add carrots, cook 3 minutes.
3. Add broth; simmer 10 minutes.
4. Stir in curry roux (or curry powder mix) until thickened; keep warm.
5. Season chicken with salt/pepper.
6. Bread: coat in flour → egg → panko, pressing crumbs on.
7. Fry in shallow oil 3–4 minutes per side until golden and cooked.
8. Drain on a rack. Slice into strips.
9. Serve over rice with curry sauce.