Description
A delicious recipe for Katsu Curry featuring breaded meat served with a flavorful curry sauce over rice.
Ingredients
Scale
- 1 pound boneless chicken thighs or pork loin, pounded to 1/2 inch thick
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 2 cups panko breadcrumbs
- Salt and pepper to taste
- Vegetable oil for frying
- 1 tablespoon vegetable oil (for curry sauce)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 carrots, diced
- 2 cups chicken or vegetable broth
- 2 tablespoons soy sauce
- 2 tablespoons curry powder
- 1 tablespoon ketchup
- 1 tablespoon honey
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- Cooked white rice, for serving
- Chopped green onions, for garnish
Instructions
- Season the chicken or pork with salt and pepper. Dredge each piece in flour, shaking off the excess, then dip in the beaten eggs, and finally coat with panko breadcrumbs. Press the breadcrumbs onto the meat to ensure an even coating.
- Heat about 1/2 inch of vegetable oil in a large skillet over medium heat. Once hot, carefully add the breaded meat and fry for about 4-5 minutes on each side, or until golden brown and cooked through. Remove and drain on paper towels.
- In another pot, heat 1 tablespoon of vegetable oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and ginger, cooking for another minute until fragrant.
- Stir in the diced carrots and cook for another 3-4 minutes. Pour in the broth, soy sauce, curry powder, ketchup, and honey. Bring to a simmer and cook for about 10 minutes.
- Stir in the cornstarch mixture to thicken the sauce, cooking for an additional 2-3 minutes until the sauce has thickened.
- Slice the fried meat into strips. Serve over cooked white rice, generously ladle the curry sauce over the top, and garnish with chopped green onions.
Notes
- For a vegetarian option, substitute the meat with firm tofu or eggplant, and adjust cooking times accordingly.
- Add additional vegetables like peas or bell peppers to the curry sauce for extra flavor and nutrition.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying and Simmering
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 10g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 150mg