**Katsu Curry Sauce** • 1 tbsp Canola Oil • 400 g Onion minced • 250 g Potato diced • 100 g Carrot diced • 4 cubes Japanese Curry • 800 ml Water Chicken Cutlets • 4 Skinless and Boneless Chicken Thighs • Salt and Pepper • 4 tbsp All Purpose Flour • 1 Egg beaten • 1 cup Panko Crumbs • Canola Oil for deep frying • 4 cups Steamed Rice • 1 cup Carrot Cabbage Slaw **Instructions**
**Katsu Curry Sauce** 1 Add oil to a Dutch Oven or large pot and heat over medium high heat. Add the onion and saute for 4-5 minutes or until translucent. Add the potatoes and carrots and stir for 3-4 minutes. 2 Add water and turn the heat up to bring to a boil. Reduce the heat to medium low and simmer for 7-8 minutes, or until the vegetable are cooked through. 3 Break the Japanese curry cubes into small blocks and add them to the pot. Stir gently to blend into the curry gravy. 4 Reduce the heat to low, place a lid on the pot cook for 7-8 minutes or until the curry roux is completely incorporated. Stir occasionally as the curry tends to stick to the bottom of the pot. 5 Check the consistency of the sauce. It should be like béchamel sauce. If it’s too thick, add more water. Remove from heat and set aside. **Chicken Cutlets** 1 Use a meat mallet to pound the chicken thighs so they are 1/4 inch thick. Season with salt and pepper on both sides. 2 Place flour, egg and breadcrumbs into separate shallow bowls or plates. 3 Working one chicken thigh at a time, coat a fillet with flour, shake off excess, run it through the egg, allow excess to drip off, then transfer to the panko crumbs and cover on all sides. Repeat for all 4 chicken thighs. 4 Heat oil in a wok or deep skillet to 350°F. The amount of oil should be about 1¼” deep. 5 Gently place a fillet into the hot oil. Depending on the size of the pan, you may fry more than one at a time. Do not over crowd. 6 Fry for 3-4 minutes or until the bottom side is browned. Using tongs, flip the fillet and cook for further 3-4 minutes until the other side is crispy. 7 Transfer the cutlet onto a tray lined with paper towel to drain excess oil. Cut each chicken cutlet into 1” wide strips.
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You can make the recipe [HERE](https://dobbernationloves.com/food-drink/japanese-chicken-katsu-curry-recipe/).
**Ingredients**
**Katsu Curry Sauce**
• 1 tbsp Canola Oil
• 400 g Onion minced
• 250 g Potato diced
• 100 g Carrot diced
• 4 cubes Japanese Curry
• 800 ml Water Chicken Cutlets
• 4 Skinless and Boneless Chicken Thighs
• Salt and Pepper
• 4 tbsp All Purpose Flour
• 1 Egg beaten
• 1 cup Panko Crumbs
• Canola Oil for deep frying
• 4 cups Steamed Rice
• 1 cup Carrot Cabbage Slaw
**Instructions**
**Katsu Curry Sauce**
1 Add oil to a Dutch Oven or large pot and heat over medium high heat. Add the onion and saute for 4-5 minutes or until translucent. Add the potatoes and carrots and stir for 3-4 minutes.
2 Add water and turn the heat up to bring to a boil. Reduce the heat to medium low and simmer for 7-8 minutes, or until the vegetable are cooked through.
3 Break the Japanese curry cubes into small blocks and add them to the pot. Stir gently to blend into the curry gravy.
4 Reduce the heat to low, place a lid on the pot cook for 7-8 minutes or until the curry roux is completely incorporated. Stir occasionally as the curry tends to stick to the bottom of the pot.
5 Check the consistency of the sauce. It should be like béchamel sauce. If it’s too thick, add more water. Remove from heat and set aside.
**Chicken Cutlets**
1 Use a meat mallet to pound the chicken thighs so they are 1/4 inch thick. Season with salt and pepper on both sides.
2 Place flour, egg and breadcrumbs into separate shallow bowls or plates.
3 Working one chicken thigh at a time, coat a fillet with flour, shake off excess, run it through the egg, allow excess to drip off, then transfer to the panko crumbs and cover on all sides. Repeat for all 4 chicken thighs.
4 Heat oil in a wok or deep skillet to 350°F. The amount of oil should be about 1¼” deep.
5 Gently place a fillet into the hot oil. Depending on the size of the pan, you may fry more than one at a time. Do not over crowd.
6 Fry for 3-4 minutes or until the bottom side is browned. Using tongs, flip the fillet and cook for further 3-4 minutes until the other side is crispy.
7 Transfer the cutlet onto a tray lined with paper towel to drain excess oil. Cut each chicken cutlet into 1” wide strips.
Mouth-watering 😋😋
Quite tasty looking ❤️