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Chicken Katsu Curry Rice

A quick and delicious dinner that I will be making again soon!
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Servings 4 people

Ingredients
  

Curry Sauce

  • 1 tablespoon vegetable oil
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 1 tablespoon tomato paste
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons Hot Madras Curry Powder or use your favorite
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 medium potato peeled and diced to about 1" pieces
  • 3 medium carrots peeled and cut into about 1" pieces
  • 2 cups Chicken stock
  • 1 tablespoon corn starch
  • 1 tablespoon salted butter

Chicken Katsu

  • 2 pounds boneless skinless chicken breast
  • 2 tablespoons flour
  • 1 large egg
  • 1⅓ cups panko breadcrumbs
  • Kosher salt and black pepper
  • vegetable oil for frying

Instructions
 

  • Heat a Dutch oven or other medium to large pot over medium heat. Add the 1 tablespoon oil and the onion, and cook until the onions begin to turn translucent and the edges begin to brown, about 2-3 minutes.
  • Add the garlic, tomato paste, and Worcestershire sauce, and cook for 1 minute. Then stir in the curry powder, salt, and sugar, and cook for another minute.
  • Add the potatoes, carrots, and chicken stock. Bring to a boil, reduce to a simmer, cover, and cook until the potatoes and carrots are tender, about 20-25 minutes.
  • Butterfly the chicken breast so they’re thin and even. Pat the chicken dry with a paper towel. Season both sides of the chicken pieces with salt and pepper, and dust with a light, even coating of flour. In one shallow bowl, beat the egg. Put the panko breadcrumbs into another shallow bowl.
  • Add a thin, even layer of oil to a heavy skillet over medium heat. The oil is ready when you throw a panko breadcrumb into the oil and it sizzles. Dip the chicken into the egg to coat. Transfer to the panko and press it evenly into the chicken to get a good coating.
  • Carefully lay the chicken in the hot oil without over crowding and cook for 6 minutes on one side, until golden brown. Flip and cook the other side for another 5-6 minutes. Transfer to a plate and repeat with the remaining chicken, adding oil to the pan as needed.
  • Stir the cornstarch with the water to make a slurry, and add it to the curry sauce. Stir until the sauce is thickened, then stir in the butter. Taste for seasoning and add additional salt to taste if needed.
  • Slice the chicken, and place over the steamed rice. Ladle the curry sauce on the side. Enjoy!