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Chicken Katsu Curry

Ingredients (5 servings)

Onion
 1 3/4 (350 g / 13 oz)
Carrot 1/2 (100 g / 3.5 oz)
Potato 1 (150 g / 5 oz)
Vegetable oil 1 Tbsp
Water 540ml
S&B Golden Curry Sauce Mix 92 g 1 pack
Rice (cooked) 5 x 200 g / 7.1 oz
【Chicken Katsu (Cutlet)】 Chicken breast (or chicken thigh) 650 g (130 g / serving)
All purpose flour 30 g / 1.1 oz
Egg (beaten) 2
Panko (Japanese breadcrumbs) 50 g / 1.8 oz
Vegetable Oil As needed (for deep frying)
Salt Pinch
Pepper Pinch

Directions

  1. Cut vegetables into 1 cm cube.
  2. Stir-fry the vegetables with oil in a large saucepan for approx. 5-10 min.
  3. Add water and simmer until ingredients are tender for approx. 15 min.
  4. Turn the heat off, break S&B Golden Curry Mix into pieces and add them to the saucepan.
    Stir until mixes are completely melted.
    Simmer until thickened, stirring constantly for approx. 5 min.
    【Chicken Katsu (Cutlet)】
    1. Season chicken breast or thigh with flour, then dip in the beaten egg. Coat with panko.
    2. Heat vegetable oil to 170℃ (340℉) in a large saucepan.
    3. Fry the chicken for 6-8 minutes (depending on the thickness of meat).
      *Do not put all in at once: it will cause the temperature fallen.
    4. Turn the cutlet over a few times until panko becomes golden. Then drain well.
  5. Place rice on a plate, serve curry sauce and top with the chicken katsu.
    Garnish with fresh vegetabls, as desired.
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