Japanese
Chicken Katsu Curry With Rice
30
Mins
5
Serves
320
Kcal
- •1 tablespoon vegetable oil
- •1 medium yellow onion, thinly sliced
- •1 medium carrot, peeled and cut into small chunks
- •1 large potato, peeled and cut into medium chunks
- •2½ cups (600ml) water
- •1 box (4 blocks) Tiger Tiger Golden Katsu Curry Japanese Style HOT Curry Mix Block
- •
Simmer Vegetables: Sauté 1 sliced onion and chunks of 1 carrot and 1 potato in a pot with a little oil. Add 2½ cups of water, bring to a boil, and simmer until tender (approx. 15-20 min).
- •
Dissolve Curry Blocks: Turn off the heat. Break the Tiger Tiger Golden Katsu Curry Mix Blocks into the pot. Stir until fully dissolved. Turn heat back on low and simmer 5-10 minutes until thick. Keep warm.
- •
Prepare Chicken Katsu: Season 2 flattened chicken breasts with salt and pepper. Dredge in flour, dip in beaten egg, and coat thoroughly with Panko breadcrumbs.
- •
Fry Katsu: Heat 1 inch of oil in a skillet over medium-high heat. Fry each breaded chicken breast until deep golden brown and cooked through (4-5 minutes per side). Drain on paper towels.
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Serve: Slice the chicken katsu. Serve with cooked white rice, and ladle the rich Tiger Tiger Katsu Curry Sauce over the rice and katsu