Japanese katsu curry with white rice

What does it include?

Ingredients

• 2 chicken breasts
• 100 g panko breadcrumbs
• 1 egg
• 50g flour
• 1 onion
• 2 carrots
• 2 papas
• 500 ml of broth
• 2 tablespoons Japanese curry paste
• Cooked white rice
• Oil, salt and pepper

How to prepare it step by step?

Preparation

1. Cook the rice and keep it warm while you prepare the chicken and curry.
2. Season the chicken breasts with salt and pepper, then flatten them slightly for even cooking.
3. Dredge each breast in flour, then beaten egg, and finally panko breadcrumbs, pressing well to ensure adherence.
4. Fry in hot oil until golden and crispy; remove and drain on absorbent paper.
5. Chop onion, carrot, and potatoes. Sauté the onion for 4–5 minutes until fragrant and translucent.
6. Add carrot, potatoes, and broth; bring to a boil over medium heat until the vegetables are tender.
7. Stir in the curry paste and simmer until the sauce thickens slightly. Adjust salt to taste.
8. Cut the breaded chicken into strips and serve over hot rice, generously covering with the curry sauce.