Katsu curry

Katsu curry

Katsu kare

By
From
JapanEasy
Serves
4
Photographer
Laura Edwards

Katsu curry is simply Japanese curry rice with the delightful addition of breaded, fried meat, typically chicken. The recipe is exactly the same as it is for Curry Rice, plus the katsu below. Feel free to use less veg if you like, since there will be more bulk provided by the katsu.

So not difficult you will never order this at a restaurant again

Ingredients

Quantity Ingredient
1 quantity Curry rice
2 skinless, boneless chicken breasts, cut in half horizontally to produce two thin escalopes
salt
freshly ground black pepper
plain flour, for dredging
1 egg, beaten with a splash of milk or water
200g panko breadcrumbs
oil, for shallow-frying

Method

  1. Season the chicken breasts well with salt and pepper, then dredge in flour. Soak them in the beaten egg, then coat them thoroughly with the panko.
  2. Heat a little oil (about a 2 mm depth) in a large frying pan (skillet) over a medium heat. Lay the breaded chicken in the oil and cook for 5–6 minutes on each side. Remove and drain on kitchen paper or a wire rack. Leave to rest briefly before slicing and serving atop the curry rice.
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