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Delishar

Curry Chicken Katsu Don

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Servings: 4
Ingredients Method

Ingredients
  

Chicken Katsu
  • 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
Japanese Curry
  • 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

Method
 

Chicken Katsu
  1. Preheat oven to 200C.
  2. Season chicken with salt and pepper, and set aside.
  3. In a frying pan, add panko and oil on med high heat.
  4. Pan fry until panko turns golden.
  5. Remove from heat, and transfer panko to shallow baking dish to cool.
  6. Whisk together egg and water in a shallow dish.
  7. Dredge chicken in flour, dip in egg mixture, then coat with cooled panko.
  8. Place chicken on a parchment lined baking sheet.
  9. Bake for 25 mins or until fully cooked through.
Japanese Curry
  1. To prepare the sauce, follow package instructions.
  2. Add water as suggested on package instructions.
  3. Add carrot and boil for 3-5 mins, then add onion and potatoes.
  4. Simmer covered for 15 mins until carrot and potatoes are soft.
  5. Add in curry roux and stir until dissolved and thickened.