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2024-12-23 22:03:15
## Chef's notes
Indulge in tender, golden-fried chicken breast, crunchy with every bite. Nestled on a bed of steamed rice, this dish is elevated by a rich, velvety curry sauce, infused with the warmth of fragrant spices and the umami depth of soy.
Paired with vibrant vegetables for a harmonious balance of textures and flavors, this comforting classic promises to delight your soul.
## Details
- ⏲️ Prep time: 10 min
- 🍳 Cook time: 30 min
- 🍽️ Servings: 2
## Ingredients
- Chicken Fillet 250 grams
- Potato 100 grams
- Egg 1 pc
- Curry block 2 pcs or 20 grams
- breadcrumbs 100 grams / 2 cups
- flour 20 grams
- Cooking oil (for frying)
- chicken or vegetable stock 500ml
- soy sauce 1 tbsp
- Seasoning
- onion 1 pc, finely chopped
- garlic cloves 2 pcs, minced
- carrot 1 pc, chopped
## Directions
1. Chicken Katsu: Pound the chicken breasts until about 1/2 inch thick. Season with salt and pepper. Coat each piece in flour, then dip in beaten egg, and finally coat with breadcrumbs. Heat oil in a pan and fry the chicken for about 3-4 minutes on each side, until golden brown and fully cooked. Place on paper towels to drain.
2. Make Curry Sauce: In a pan, sauté the onion, garlic, add potato and carrot until soft. Gradually add curry block and the stock, stir well. Simmer for 5-10 minutes until thickened. Add seasoning and soy sauce to taste.
3. Plating: Slice the cooked chicken katsu and place it over a bed of steamed rice. Pour the curry sauce on the side or over the chicken. Garnish with chopped green chilies.