Katsu curry is a simple meal of rice with chicken/pork cutlet drizzled with some slightly sweet Japanese curry sauce. I usually opt for chicken thigh cutlets, either pan-fried or oven-baked (when I'm feeling healthy).
Recipe
Ingredients
Katsu chicken
2 pieces of chicken thighs
Panko Crumbs
1 Egg
Salt
Pepper
Curry sauce
2 cubes of Japanese Katsu Curry cubes
1onion
1 large potato (could substitute with sweet potatoes)
1 carrot
Rice
Instructions
Cook rice.
Prepare curry sauce. Cut vegetables into chunks. In a pan, drizzle some oil. Add onion (cook until soft). Then add in potato and carrots. Cook until carrots and potatoes soften.
Prepare katsu chicken. Flatten chicken (so that it cooks faster and more evenly) and season with salt and pepper. In separate bowls/plates, add Panko crumbs and a beaten egg respectively. Dip chicken into egg mixture, then panko crumbs (repeat twice if there is enough egg mixture).
Cook Katsu chicken.
Either place it in a pre-heated oven and cook for 20-25 minutes [oven-bake]
Or heat up a pan, and pan-fry the chicken with a generous amount of oil [pan-fry]
Assemble dish. Serve sliced Katsu chicken on top of hot bowl of rice and drizzle lots of curry sauce.
A perfect date night meal idea?
You could slice some fresh cucumbers or tomatoes on the side to refresh your palate~
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