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Curry Chicken Katsu Don

Delishar
Servings 4

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

Instructions
 

Chicken Katsu

  • 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.

Japanese Curry

  • 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.