Chicken Katsu Curry
for the chicken katsu
- 4 chicken thigh fillet
- salt and pepper
- 1 cup flour
- 2 egg beaten
- 1.5 cup japanese bread crumbs
- canola oil for frying
for the curry sauce
- 750ml water
- Your favorite curry cubes, I used s&B Golden Curry
- 2 potatoes, cut into cubes
- 2 carrots, cut into cubes
- Cook the Curry Sauce: Bring water to a boil in a pot. Add the S&B Golden Curry Roux cubes and stir to dissolve.
- Add the potato and carrots. Simmer for 15 minutes until thickened and the vegetables are cooked.
- Turn off heat and cook the chicken katsu.
- Make the Chicken Katsu: Season the chicken thigh fillets with salt and pepper.
- Place the flour, egg, and bread crumbs on separate shallow bowls or plate to get ready for dredging.
- Working one thigh fillet at a time, coat a chicken fillet with flour. Shake off excess flour, then place it in the egg to coat all over. Allow excess egg to drip, then transfer to the breadcrumbs.
- Cover the entire thigh fillet with breadcrumbs, making sure that a good layer of breadcrumbs is stuck on both sides. Repeat for the rest of the pork slices.
- Heat oil in a deep frypan to 170-180ºC. Depth of oil should be twice the thickness of the meat you’re frying.
- Fry each thigh fillet pork slice for 5-7 minutes. Frying time would depend on the thickness of your thigh fillet. Each should be golden brown when cooked. Remove cooked chicken katsu and transfer on a paper lined plate.
- To Serve: Put rice in a shallow bowl, add the chicken katsu in the middle and scoop a generous amount of curry sauce on top.