Delicious Chicken Katsu Curry

Succulent, firm singed chicken thighs cut and presented with custom made Japanese curry, this Chicken Katsu Curry Recipe is on the table in less than an hour and inconceivably flavorful! This chicken katsu curry formula is fantastic. Simply extraordinary. Love from the outset taste.

 

What's more, far superior on the off chance that you decide to utilize hand crafted Japanese curry roux (this formula is SUPER simple). Be that as it may, don't stress, regardless of whether you use locally acquired, this Japanese chicken curry is so damn staggering.

 

The elements for this katsu curry are anything but difficult to track down at your neighborhood supermarket. Be that as it may, I have remembered joins for the formula card to buy a portion of the fixings on Amazon whenever wanted

 

 

Ingredients

• 2 eggs beaten
• 1 1/2 cups panko breadcrumbs
• 4 tbsp. flour
• 1/2 tsp. black pepper
• 1 tsp. salt
• 2 lbs. chicken thighs boneless & skinless (8 thighs)
• 1/4 cup cooking oil

 

Katsu Curry Sauce:

• 2 tsp. cooking oil
• 1 white potato peeled and diced
• 2 carrots chopped
• 3 cups water
• 6.5 oz. Japanese curry roux
• 1 small onion chopped
• 2 tsp. salt
• 2 tbsp. mirin
• 1 cup chicken stock

 

Instructions

 

1. Beat the chicken with a mallet until it's about 1/2" thick.
2. Heat the cooking oil in a cast iron skillet or dutch oven over medium-high heat.
3. Dredge the chicken thighs in the egg wash, then in the breadcrumb mixture.
4. Add to the pan and fry until golden brown and cooked through, about 4-5 minutes per side. If bread crumbs start to burn, turn the heat down to medium. Add additional oil between batches of chicken.
5. Remove from heat, let cool slightly and slice into strips.
6. Serve the chicken with steamed white rice and Japanese curry sauce (below).

 

Katsu Curry Sauce:

 

1. Heat the oil in a large saucepan or dutch oven over medium heat. Add the onion and sauté until soft, about 3 minutes.
2. Add the potato, carrot, stock and water and bring to a boil.
3. Reduce heat and simmer for about 10 minutes, or until vegetables can be pierced with a fork.
4. Add the curry roux, mirin and salt and bring to a boil.
5. Simmer for 5-10 minutes, until sauce has thickened. Add additional salt to taste if desired.

 

 

 

 

 

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