Chicken Katsu Curry

This Chicken Katsu Curry combines the crispy texture of traditional chicken katsu with a rich, flavorful curry sauce. The balance of tender chicken, crunchy panko breadcrumbs, and a comforting curry aroma makes this dish a delightful fusion of Japanese flavors. It's perfect for a satisfying dinner and can be made with simple ingredients, making it accessible for home cooks.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 cup panko breadcrumbs
• 1/2 cup all-purpose flour
• 2 eggs, beaten
• Salt and pepper to taste
• Vegetable oil for frying
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 2 carrots, sliced
• 2 cups chicken broth
• 2 tablespoons curry powder
• 1 tablespoon soy sauce
• 1 tablespoon Worcestershire sauce
• 1 tablespoon honey
• 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)
• Cooked rice for serving
• Chopped green onions for garnish

Instructions:

1. Prepare the chicken breasts by seasoning them with salt and pepper. Dredge each breast in flour, dip in beaten eggs, and coat with panko breadcrumbs.
2. Heat vegetable oil in a frying pan over medium heat. Fry the breaded chicken until golden brown and cooked through, about 4-5 minutes per side. Remove and let drain on paper towels.
3. In another pot, heat a small amount of oil and sauté the onion until translucent. Add garlic and ginger, cooking until fragrant.
4. Add the sliced carrots and cook for a few minutes. Pour in the chicken broth, then stir in the curry powder, soy sauce, Worcestershire sauce, and honey.
5. Bring the mixture to a simmer and let it cook for 10-15 minutes. If the sauce needs thickening, stir in the cornstarch mixture and cook until the sauce reaches desired thickness.
6. Slice the chicken katsu and serve it over cooked rice, generously ladling the curry sauce on top. Garnish with chopped green onions.