Katsu Curry Recipe

Katsu Curry (カツカレー) is a popular dish that combines a breaded and deep-fried cutlet, usually made from pork (tonkatsu) or chicken, with Japanese curry and rice. The cutlet is coated in panko breadcrumbs and deep-fried until crispy, then sliced and placed on top of the curry rice.

Directions:

Katsu

1. Flatten the chicken breast into half inch thick cutlets.

2. Make an egg wash by combining eggs, milk, and flour into a bowl and whisking until smooth

3. Lightly salt and pepper chicken

4. Coat the chicken completely in plain cornstarch.

5. Dredge the chicken in the egg wash.

6. Cover the chicken in Panko breadcrumbs.

7. Heat a large skillets with with a quarter inch of rice brand oil to fry in

8. Cook the chicken until it reaches temperature and is golden and crispy on the outside.

9. Remove from the heat and slice into 1/2 inch wide slices.

Curry

1. Melt the butter with one tablespoon of rice, brown oil in a pot over medium heat

2. Cook the onions until translucent

3. Once the onions are add the tomato paste, the great apple additional butter if needed flour and the curry powder. Stirred to combine.

4. Continue to cook over medium heat for about 3 to 5 minutes.

5. Add the chicken stock, soy sauce, and bring the sauce up to a good simmer.

Plate rice on 1/2 the plate. Place the sliced cutlets half on the rice and half on the plate. Top with the curry.