**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.