Chicken Katsu Curry
Cherie Metcalfe
Crunchy, crispy chicken cutlets smothered in smooth, mild curry sauce. A dinner that hits all the right comfort food notes.
Ingredients
- 2 cups rice
- 1 onion
- 2 garlic cloves
- 3 carrots
- 2 large potatoes
- 3 tbsp Goan to Bombay
- 4 cups chicken stock
- 1 tsp MSG
- 1 tbsp sugar
½ cup Rock Out with your Wok Out Sauce
2 tbsp potato starch or cornflour in a splash of water
- 3 chicken breasts
- Flour (for crumbing)
2 eggs, mixed with a splash of milk
- Katsu Crumb
Directions
- Cook your rice using a rice cooker or on the stovetop.
Finely dice the onion and slice the garlic. Peel and cube the carrots and potatoes into 1cm chunks.
- In a large shallow casserole dish or pot, heat a splash of oil.
- Add the onion and garlic, and sauté until softened.
- Add the carrots, potatoes, and Goan to Bombay seasoning.
- Pour in the chicken stock and bring to a simmer.
- Stir in the MSG, sugar, and Rock Out with your Wok Out Sauce. Simmer until the carrots and potatoes are tender.
- Add the potato starch or cornflour slurry and stir until the sauce thickens to a rich consistency.
Slice the chicken breasts in half horizontally, then gently flatten with a meat smasher or rolling pin.
Crumb the chicken: coat in flour, dip in egg and milk, then coat with Katsu Crumb.
Pan-fry the schnitzels in a generous amount of oil until golden and cooked through.
- Serve the curry with rice and sliced chicken katsu on top.
