Chicken Katsu Curry

Steps

1. 1Prepare the chicken

   Pound the chicken breast to even thickness. Season with salt and pepper.

   Chicken breastBlack pepper
2. 2Peel and slice carrots

   Peel the carrots using a peeler, then slice or cut into batons.

   Carrot
3. 3Slice the onion

   Cut the onion into slices.

   Onion
4. 4Sauté the onions

   Heat butter in a pan and cook the sliced onions until softened.

   ButterOnion
5. 5Add the carrots

   Add the sliced carrots to the pan and cook together with the onions.

   Carrot
6. 6Grate the garlic

   Grate the garlic cloves using a box grater or microplane.

   Garlic
7. 7Add garlic and seasonings

   Add the grated garlic and curry paste to the pan, stir to combine.

   Garliccurry curry paste
8. 8Deglaze with sake

   Pour sake into the pan and simmer, letting the alcohol cook off and the sauce reduce slightly.

   Sake
9. 9Bread the chicken

   Set up three trays: flour, beaten eggs, and panko breadcrumbs. Coat each chicken piece first in flour, then egg, then press into panko to coat evenly.

   Chicken breastAll-purpose flourEggPanko
10. 10Fry the chicken

    Heat oil in a deep pan to medium-high heat. Carefully lower the breaded chicken into the oil and fry until golden brown and cooked through.

    Chicken breastVegetable oil
11. 11Slice the chicken

    Remove the fried chicken from the oil, let drain, then slice into strips.

    Chicken breast
12. 12Plate the dish

    Place cooked white rice on a plate. Ladle the curry sauce over the rice. Arrange the sliced chicken katsu on top.

    White ricecurry curry pasteChicken breast
13. 13Garnish and serve

    Top with pickled cabbage, sliced scallions, and furikake. Serve immediately.

    CabbageScallionFurikake