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Chicken Katsu Curry
Crispy panko chicken cutlet on rice with thick, mild Japanese curry sauce. Breaking the curry roux blocks in gradually and stirring until fully dissolved thickens the sauce smoothly instead of leaving stubborn lumps.
Ingredients
Instructions
Crumb chicken: flour, egg, panko.
Shallow-fry at 170°C for 4 minutes each side. Drain.
Fry onion, carrot and potato 5 minutes.
Add stock and simmer 15 minutes until vegetables are tender.
Break in curry roux, stir until dissolved and sauce thickens.
Slice chicken. Serve over rice with curry sauce.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
