The husband and I are big fans of Japanese curry! Somehow, it evokes that comforting feeling of warmth on a snowy winter day. I know it’s ironic talking about warmth from a country that only has one season, hot. But you get the drift. There are also other perks about making this, besides how good it taste.
It is incredibly simple to make. I like to serve mine with crispy baked chicken katsu for that added texture, but I’m not one who deep fry my food. I just prefer not to, to be a little nicer to my waistline. So in this recipe, I’ll show you how I usually make my crispy panko crusted chicken katsu, baked not fried.
- 4 small chicken breasts, pat dry & butterflied
- 1 cup panko bread crumbs
- 1 tbsp olive oil
- 1/4 cup plain flour
- 1 egg
- 1 tbsp water
- Salt and pepper
- 1 large carrot, cut into 1 inch pieces
- 1/2 med yellow carrot
- 1-2 russet potatoes, cut into 1-2 inch pieces
- Store bought Japanese curry roux
- Preheat oven to 200C.
- Season chicken with salt and pepper, and set aside.
- In a frying pan, add panko and oil on med high heat.
- Pan fry until panko turns golden.
- Remove from heat, and transfer panko to shallow baking dish to cool.
- Whisk together egg and water in a shallow dish.
- Dredge chicken in flour, dip in egg mixture, then coat with cooled panko.
- Place chicken on a parchment lined baking sheet.
- Bake for 25 mins or until fully cooked through.
- To prepare the sauce, follow package instructions.
- Add water as suggested on package instructions.
- Add carrot and boil for 3-5 mins, then add onion and potatoes.
- Simmer covered for 15 mins until carrot and potatoes are soft.
- Add in curry roux and stir until dissolved and thickened.
Serve with white rice.