chicken katsu curry.
 
 
prep time.
  • 15min.
 
cooking time.
  • 15min.
 
ingredients.
 
chicken.
  • two pieces of chicken breast
  • three-fourths cup of panko/japanese bread crumbs
  • one large egg
  • one tbsp of olive oil
  • salt
  • ground black pepper
  • two tbsp of flour
 
curry.
  • three yellow onions
  • two cloves of garlic
  • one tsp of ginger
  • one large carrot
  • three four potatoes
  • kosher salt
  • ground black pepper
  • one tbsp of vegetable oil
  • three cups of chicken stock
  • two-hundred forty grams of curry powder/blocks
 
preparation.
 
 
chicken.
  1. cut the chicken into shallow cutlets
  2. trim the skin and fat
  3. tenderize chicken with a mallet
  4. season with salt and pepper
  5. cover each piece in flour
  6. soak in beaten egg
  7. cover in panko
  8. preheat the oven to four-hundred degrees farenheit
  9. bake for twenty-five minutes
 
 


 
curry.
  1. peel, cut, and soak the potatoes into water for five minutes
  2. cut the onions in to wedges
  3. cut the carrot into bite size pieces
  4. mince the garlic
  5. grate the ginger
 




 
serve over rice and enjoy