Homemade Chicken Katsu Curry
Enjoy a healthier version of this Japanese classic with crispy chicken and a flavorful curry sauce, perfect for a fakeaway night.
30 min
Prep
45 min
Cook
4
Serves
680
Calories
Macros · per serving
40g protein
85g carbs
20g fat
Ingredients
For 4 servings
- 4 chicken breast
- 1 cup all-purpose flour
- 2 egg
- 2 cups panko breadcrumbs
- 0.5 cup vegetable oil
- 1 onion
- 1 carrot
- 1 potato
- 2 cloves garlic
- 2 tablespoons curry powder
- 2 cups chicken broth
- 1 cup coconut milk
- 2 tablespoons soy sauce
- 1 tablespoon sugar
- 4 cups cooked white rice
- salt — to taste
- black pepper — to taste
Instructions
- 1
Preheat oven to 400°F (200°C).
- 2
Season chicken breasts with salt and black pepper.
- 3
Coat each chicken breast in flour, dip in beaten eggs, and cover with panko breadcrumbs.
- 4
Heat vegetable oil in a large skillet over medium heat and cook chicken until golden brown, about 4 minutes per side.
- 5
Transfer chicken to a baking sheet and bake for 20 minutes until cooked through.
- 6
While chicken is baking, dice onion, carrot, and potato.
- 7
In a large pot, sauté onion, carrot, and potato in a bit of oil over medium heat until soft, about 10 minutes.
- 8
Add minced garlic and curry powder, cooking for another minute.
- 9
Stir in chicken broth, coconut milk, soy sauce, and sugar. Bring to a simmer and cook for 15 minutes until vegetables are tender.
- 10
Remove chicken from the oven and slice into strips.
- 11
Serve chicken over cooked rice, ladling curry sauce and vegetables over the top.
Cook it this week.
NeatEat plans Homemade Chicken Katsu Curry — and the rest of your week — around your budget, groceries included.