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Crunchy Chicken Katsu Curry Delight is a dish that seamlessly blends Japanese and Western culinary traditions, offering a unique and satisfying meal that has captured taste buds around the world. At its core, this dish features two beloved elements: Chicken Katsu, a crispy fried chicken cutlet, and a rich, aromatic curry sauce. The harmony of textures and flavors in this dish has made it a staple in many households, whether for a comforting family dinner or a special occasion that calls for something a little more indulgent.

Chicken Katsu Curry

Discover the ultimate comfort food with this Crunchy Chicken Katsu Curry Delight! Perfectly breaded chicken katsu is fried to golden perfection and served over fluffy white rice. Topped with a rich, flavorful curry sauce made from sautéed veggies and spices, this dish is sure to impress. Easy to prepare in just 40 minutes, it’s a delightful meal for any day of the week. Don’t forget to garnish with fresh cilantro for an extra touch!
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Ingredients
  

For the Chicken Katsu:

2 boneless, skinless chicken breasts

Salt and pepper to taste

1 cup flour

2 large eggs, beaten

1 cup panko breadcrumbs

Vegetable oil, for frying

For the Curry Sauce:

1 onion, finely chopped

2 carrots, diced

2 cloves garlic, minced

1 tablespoon ginger, minced

2 tablespoons curry powder

1 tablespoon soy sauce

1 tablespoon ketchup

2 cups chicken broth

1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)

Salt to taste

Fresh cilantro, for garnish (optional)

For Serving:

Cooked white rice

Instructions
 

Prepare Chicken Katsu:

    - Season the chicken breasts with salt and pepper.

      - Set up a dredging station: place flour in one plate, beaten eggs in another, and panko breadcrumbs in a third.

        - Dip each chicken breast into the flour, ensuring it's coated, then into the egg, and finally into the panko, pressing the crumbs onto the chicken to adhere well.

          Fry the Chicken:

            - In a large frying pan, heat vegetable oil over medium heat until hot (about 350°F or 175°C).

              - Fry the chicken breasts for 4-5 minutes each side or until golden brown and cooked through. Remove and drain on paper towels. Slice into strips.

                Make the Curry Sauce:

                  - In another saucepan, heat a tablespoon of oil over medium heat. Add the chopped onion and sauté until translucent.

                    - Add the diced carrots, garlic, and ginger; cook for another 5 minutes until the carrots soften.

                      - Stir in the curry powder, soy sauce, and ketchup; mix well.

                        - Pour in the chicken broth and bring to a simmer. Cook for 10 minutes until flavors meld.

                          - Stir in the cornstarch mixture to thicken the sauce; cook for another 2 minutes until the sauce reaches desired consistency. Season with salt to taste.

                            Serve:

                              - Spoon cooked rice onto plates, top with slices of chicken katsu, and generously ladle the curry sauce over the top. Garnish with fresh cilantro if desired.

                                Prep Time: 20 minutes | Total Time: 40 minutes | Servings: 2-3