JapaneseMain CourseHigh-Protein

Chicken Katsu Curry

Name: Chicken Katsu Curry
Yield: 1 bowl (about 21 oz)
Ingredients: 1 1/2 cups (300 g) Japanese short-grain rice, rinsed until the water runs clear; 2 tbsp unsalted butter; 1 large yellow onion, diced; 2 medium carrots, diced; 1 medium Yukon Gold potato, peeled and diced; 2 garlic cloves, grated; 1 tsp fresh ginger, grated; 3 tbsp all-purpose flour; 2 tbsp mild curry powder; 3 cups (720 ml) low-sodium chicken broth; 1 tbsp soy sauce; 1 tbsp honey; 1/2 tsp salt, or to taste; 1 1/2 lb (680 g) boneless skinless chicken breasts, about 2 large, each split horizontally into 2 thin cutlets; 1/2 tsp salt; 1/4 tsp black pepper; 1/3 cup (40 g) all-purpose flour; 2 large eggs, beaten; 1 1/2 cups (90 g) panko breadcrumbs; 2 cups (480 ml) vegetable oil, for shallow frying; 1 sheet nori, cut into strips; 1 tsp toasted sesame seeds; 1 tsp dried parsley flakes, optional

Crispy panko-crusted chicken cutlets sliced over steamed rice with a mild, golden Japanese curry full of carrots and potatoes. Finished with nori strips and toasted sesame seeds.

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