* 1 cup all-purpose flour * 2 large eggs * 2 cups panko breadcrumbs * 6 boneless skinless chicken thighs * ¼ cup neutral oil * 2 large onions * 4 cloves garlic * 1 tbsp ginger * 2 Fuji apples * 2 carrots * 6 cups chicken stock * 1 tsp soy sauce * 1 block Japanese curry mix (200-230g block, S&B or House Vermont brand)
**Instructions:**
**For the Curry:**
1. In a large pot, heat oil over medium heat. Add onions, garlic, and ginger, and sauté for 5 minutes until the onions are softened. 2. Increase the heat to medium-high, add the apple and carrot, and sauté for another 5 minutes. 3. Add the chicken stock and soy sauce, bring to a boil. Remove the pot from the heat, add the curry cubes, and stir until they dissolve completely. Simmer for 5-10 minutes or until it reaches your desired thickness. Add extra water as needed.
**For the Katsu:**
1. Place flour, beaten eggs, and panko breadcrumbs into separate shallow dishes. 2. Coat both sides of the chicken thighs in flour, shaking off any excess; dip into the egg wash, then press into panko breadcrumbs until evenly coated. 3. Heat about 1 inch of oil to 350°F. Place 1-2 pieces of chicken in the hot oil and fry until golden brown, 4-5 minutes per side. 4. Transfer to a wire rack to drain excess oil. Serve immediately with cooked rice, curry, and a side of Tonkatsu sauce.
Individual_Patient25
🫡🫠
PleaseDeliverNachos
I’ll have a steak salad, and a steak salad… and a steak salad.
FairyAzure_
Looks amazing!!
Downstackguy
Nah man, that looks way too perfect, we need a version taken by a nokia 3310 at night without any other light source
5 Comments
Recipe: [https://feedgrump.com/hawaii-chicken-katsu-curry/](https://feedgrump.com/hawaii-chicken-katsu-curry/)
**Ingredients:**
* 1 cup all-purpose flour
* 2 large eggs
* 2 cups panko breadcrumbs
* 6 boneless skinless chicken thighs
* ¼ cup neutral oil
* 2 large onions
* 4 cloves garlic
* 1 tbsp ginger
* 2 Fuji apples
* 2 carrots
* 6 cups chicken stock
* 1 tsp soy sauce
* 1 block Japanese curry mix (200-230g block, S&B or House Vermont brand)
**Instructions:**
**For the Curry:**
1. In a large pot, heat oil over medium heat. Add onions, garlic, and ginger, and sauté for 5 minutes until the onions are softened.
2. Increase the heat to medium-high, add the apple and carrot, and sauté for another 5 minutes.
3. Add the chicken stock and soy sauce, bring to a boil. Remove the pot from the heat, add the curry cubes, and stir until they dissolve completely. Simmer for 5-10 minutes or until it reaches your desired thickness. Add extra water as needed.
**For the Katsu:**
1. Place flour, beaten eggs, and panko breadcrumbs into separate shallow dishes.
2. Coat both sides of the chicken thighs in flour, shaking off any excess; dip into the egg wash, then press into panko breadcrumbs until evenly coated.
3. Heat about 1 inch of oil to 350°F. Place 1-2 pieces of chicken in the hot oil and fry until golden brown, 4-5 minutes per side.
4. Transfer to a wire rack to drain excess oil. Serve immediately with cooked rice, curry, and a side of Tonkatsu sauce.
🫡🫠
I’ll have a steak salad, and a steak salad… and a steak salad.
Looks amazing!!
Nah man, that looks way too perfect, we need a version taken by a nokia 3310 at night without any other light source