Chicken Katsu Curry
What You Need
Ingredients
Preparation
This version of katsu, the delicious Japanese dish of crispy breaded cutlets, is served with healthy brown rice and broccoli. Don’t skimp on the super tasty sauce; it has a handful of ingredients but comes together in just minutes.
*This recipe originally ran in the United Kingdom on HexClad.uk.
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Make the katsu. Preheat oven to 400°F/200°C. Spread flour in a shallow bowl and season with salt and pepper. In a second shallow bowl, whisk egg until smooth. In a third shallow bowl, spread panko.
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Season chicken with salt and pepper. Dredge each chicken breast in flour, shaking off any excess. Dip in egg mixture, letting any excess drip back into the bowl. Finally, coat chicken with panko, pressing on breadcrumbs to help adhere. Transfer chicken to a HexClad Small Hybrid Roasting Pan. Bake for about 20 minutes, until chicken is fully cooked and golden.
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Meanwhile, make the sauce. In a HexClad 10”/25 cm Hybrid Fry Pan, heat oil over medium heat. Add onion, carrot, garlic and ginger, season with salt and pepper and cook for 5 to 8 minutes, until softened. Add ketchup, curry powder and turmeric and cook, stirring, for 30 seconds. Add the stock and cilantro stems. Simmer for 5 minutes.
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Transfer sauce ingredients to a blender and carefully blend until smooth.
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Cut chicken into strips. Spoon rice and sauce onto 2 plates and top with the chicken and broccoli. Garnish with cilantro leaves and a lime wedge.
