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Daily Special
Chicken Katsu Curry
2025-11-25Indulge in the crispiness of golden-brown chicken paired with a rich, aromatic curry sauce, a staple in Japanese cuisine. This dish offers a delightful blend of textures and flavors perfect for any dinner.
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Method
1.
Season the chicken breasts with salt and pepper, dredge in flour, dip into beaten eggs, and coat with panko breadcrumbs. Deep fry in hot oil until golden and cooked through; set aside and slice before serving.
2.
In a saucepan, heat vegetable oil over medium heat and sauté onion, garlic, and ginger until soft. Stir in curry powder and cook for a minute. Add chicken stock, carrot, and potatoes, and simmer until vegetables are tender.
3.
Stir in honey, soy sauce, and peas, and simmer for an additional 5 minutes. Slice the fried chicken, serve with steamed rice, and generously top with the curry sauce.
Ingredients
4 boneless, skinless chicken breasts
Salt and pepper to taste
1 cup all-purpose flour
2 eggs, beaten
2 cups panko breadcrumbs
Oil for deep frying
2 tablespoons vegetable oil
1 onion, finely chopped
2 garlic cloves, minced
1 tablespoon ginger, grated
2 tablespoons curry powder
2 cups chicken stock
1 carrot, chopped
2 potatoes, chopped
1 tablespoon honey
2 tablespoons soy sauce
1/2 cup frozen peas
Steamed rice, for serving
Chef's Note
This recipe was generated. Tweaks may be required!
