Japanese Chicken Katsu Curry

Ingredients

• 2 pieces chicken breasts, boneless and skinless
• 1 cup panko breadcrumbs
• 1 cup all-purpose flour, sifted
• 2 large eggs, beaten
• 1 teaspoon salt
• 1 teaspoon black pepper, freshly ground
• 1 cup vegetable oil

• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 medium carrot, diced
• 1 large potato, peeled and diced
• 3 tablespoons curry powder
• 2 cups chicken stock
• 2 tablespoons soy sauce
• 1 tablespoon honey

Method

1. 01
   Season chicken breasts with salt and pepper on both sides.
2. 02
   Place flour, beaten eggs, and panko breadcrumbs in separate shallow dishes.
3. 03
   Dredge each chicken breast in flour, then dip in egg, and finally coat with breadcrumbs.
4. 04
   Heat vegetable oil in a large pan over medium heat. Fry the chicken until golden brown and cooked through, about 5-7 minutes per side.
5. 05
   Remove chicken from the pan and drain on paper towels.
6. 06
   In the same pan, add chopped onion and garlic, sauté until the onion is translucent.
7. 07
   Add carrot and potato, stir in curry powder, and cook for 1-2 minutes until fragrant.
8. 08
   Pour in chicken stock, soy sauce, and honey. Bring to a boil, then reduce heat and simmer until vegetables are tender, about 15 minutes.
9. 09
   Slice the cooked chicken into strips and serve over steamed rice.
10. 10
    Ladle curry sauce over the chicken and rice, garnish with chopped green onions if desired.