This Japanese version of curry has the perfect balance of crispy chicken cutlets with the soft and creamy curry with carrots and potatoes.
4 carrots, peeled and cut into small pieces
1 lb potatoes, peeled and cut into small pieces
1 onion, cut into small pieces
4 cloves garlic, minced
1 tablespoon grated ginger
1 tablespoon tomato paste
3 cups chicken broth
4 cubes Golden Curry Japanese Curry Mix
Salt and pepper, to taste
6 thinly sliced chicken breasts
1 cup flour
2 cups panko
1/4 cup milk
Oil for frying
1 tablespoon salt
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon pepper
- To make the curry: add the oil into a skillet on medium heat and sautee the onion for 5 minutes with a sprinkle of salt. Add the tomato paste and cook until the color deepens about 5 minutes. Add the garlic, ginger, carrots and potatoes. Add the chicken broth, let it come to a boil, lower the heat, cover and cook for 12-15 minutes. Add the curry roux cubes and stir until dissolved completely. Cook until mixture has thickened.
- To make the chicken katsu: while the curry is cooking, season both sides of the chicken with salt and pepper. Combine the seasoning. Place the flour, eggs and milk, panko into 3 separate bowls. Whisk eggs and milk. Divide the seasoning to the flour and panko. Dip each cutlet into the flour, then into the egg milk mixture and lastly into the panko. Press chicken gently into the panko and shake off the excess.
- Heat oil in a deep skillet until temperature reaches 375F. Fry the cutlets for about 3-4 minutes on each side. Lower the temperature if chicken starts to brown too quickly. Place chicken cutlets on a rack to cool.
- To plate, add rice to one half side of the plate and the curry on the other half and place the cutlet on top of rice. Enjoy!