Chicken Katsu Curry
As most of you know, curry has a very distinct taste so I was very hesitant to try this Chicken Katsu Curry recipe. This recipe originally was from SB Foods USA. As always I made this recipe my own. We don't like onions so added onion powder to the flour. The chicken is fried and I tried to add a healthier spin by using wheat flour and wheat breadcrumbs. For the curry sauce we used Good&Gather Panang Curry Simmer Sauce.
Ingredients:
1 tbsp onion powder
Vegetable oil, for frying
1/2 cup Good&Gather Panang Curry Simmer Sauce
Jasmine rice, cooked
3 large chicken breasts, flattened (I used a rolling pin to make them thinner)
1 cup whole wheat flour
1 tbsp onion powder
2 organic eggs, beaten
1 cup whole wheat breadcrumbs
Pepper to taste
Directions:
In a skillet, place the vegetable oil in the skillet on medium-high until you can place a breadcrumb in there and it sizzles.
For the chicken breast, flatten chicken and dip in the flour and garlic mixture powder (in one bowl), followed by the egg (in a second bowl) and then breadcrumbs (in a third bowl).
Once the vegetable oil is ready, place the chicken in the skillet, one by one, next to each other. Fry for 6-8 minutes, flipping several times, careful to not burn. Because the chicken breasts were still thick, I ended up frying for 6-8 minutes more so just cut the chicken and make sure it's cooked all the way and lower the heat when needed to prevent burning.
My best tip to prevent burning: Let the oil sit on medium/high until it starts to pop and bubble. Turn the heat down to medium heat and cook the chicken 4-5 minutes per side, checking every few minutes to make sure it's crispy but not burnt.
Cook rice separately. Heat the curry sauce over the stove on low for 5-10 minutes. Place the chicken on top of the rice. Add curry sauce on top of the chicken.
This meal was more amazing than I thought it would be. If you try it, comment below and let me know what you think!
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