Chicken Katsu Curry

• 50 min total
• 30 min hands-on
• Serves 4
• 820 kcal
• 53 g protein

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Ingredients

• 1½ cups long-grain rice, jasmine or sushi rice if you have it
• 4 tbsp vegetable oil
• 1½ cups panko breadcrumbs
• 1½ lb chicken breast, 2 large breasts
• ½ cup all-purpose flour
• 2 eggs
• 1 yellow onion, diced
• 2 carrots, diced
• 2 tbsp curry powder, mild
• 2½ cups chicken broth
• 1 tbsp soy sauce
• 1 tbsp honey
• salt

Method

1. Heat the oven to 425°F (220°C) and line a rimmed baking sheet with parchment. Bring the rice, 2¾ cups water and ½ tsp salt to a boil in a saucepan; cover, turn the heat to low and cook 18 minutes, then rest off the heat, still covered.
2. Toast the panko: heat 2 tbsp of the oil in a large skillet over medium heat, add the panko and stir constantly until evenly golden, 3–4 minutes. Tip it into a shallow dish.
3. Slice each chicken breast in half horizontally to make 4 thin cutlets and press them to an even ½-inch thickness. Season with ¾ tsp salt. Put ⅓ cup of the flour in a second shallow dish and beat the eggs in a third. Coat each cutlet in flour, dip it in egg, then press it firmly into the panko on both sides and lay it on the baking sheet.
4. Bake 15–18 minutes, until golden and the chicken reaches 165°F (74°C) in the thickest part.
5. Meanwhile, make the curry sauce: wipe out the skillet, heat the remaining 2 tbsp oil over medium heat and cook the onion and carrots with a pinch of salt until soft, 6–8 minutes. Sprinkle in the remaining flour and the curry powder and stir for 1 minute. Slowly whisk in the chicken broth, then the soy sauce and honey, and simmer, stirring often, 6–8 minutes, until thick enough to coat a spoon. Mash the vegetables into the sauce if you like it smoother.
6. Slice the katsu into strips and serve with the rice, with the curry sauce poured alongside.

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