Description
A popular Japanese dish featuring breaded chicken cutlets served with a flavorful curry sauce.
Ingredients
Scale
- For the chicken:
- 4 chicken breasts
- Salt and pepper to taste
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- 1 cup panko breadcrumbs
- Vegetable oil for frying
- For the curry sauce:
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 carrot, sliced
- 1 tablespoon curry powder
- 2 tablespoons all-purpose flour
- 2 cups chicken stock
- 1 tablespoon honey
- 1 tablespoon soy sauce
Instructions
- Prepare the chicken: Season the chicken breasts with salt and pepper.
- Dredge each chicken breast in flour, then dip in beaten eggs, and coat with panko breadcrumbs.
- Heat vegetable oil in a frying pan over medium heat and fry the chicken until golden and cooked through, about 5-7 minutes per side. Set aside.
- Make the curry sauce: In a separate pan, heat 2 tablespoons of vegetable oil over medium heat. Add onion, garlic, and carrot, and cook until softened.
- Stir in curry powder and flour, cooking for 1 minute.
- Gradually add chicken stock, stirring constantly to avoid lumps. Bring to a simmer and cook until thickened.
- Add honey and soy sauce, and simmer for another 5 minutes.
- Slice the fried chicken and serve with the curry sauce over rice.
Notes
For a milder curry, use less curry powder. Serve with steamed rice and pickled vegetables for an authentic touch.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Method: Main Course
- Cuisine: Japanese
Nutrition
- Calories: 650
- Sugar: 10g
- Fat: 30g
- Carbohydrates: 45g
- Protein: 50g