Chicken Katsu Curry

Step 1

Pound each chicken breast to 1/2-inch thickness using a meat mallet or pan bottom.

Step 2

Dice onion into 1/2-inch pieces. Cut carrot into 1/4-inch rounds. Cube potato into 1/2-inch pieces.

Step 3

Set up breading station: flour in one shallow bowl, beaten eggs in another, panko in a third.

Step 4

Coat each chicken breast in flour, shaking off excess, then dip in egg, then press into panko.

Step 5

Heat oil in a large skillet over medium-high until a breadcrumb sizzles immediately when dropped in.

Step 6

Fry chicken 4–5 minutes per side without moving, until golden brown and internal temp reaches 165°F.

Step 7

Transfer cooked chicken to a plate. Drain all but 1 tablespoon oil from the skillet.

Step 8

Add onion, carrot, and potato to the skillet. Sauté over medium heat for 5–6 minutes, stirring occasionally.

Step 9

Pour in stock. Bring to a simmer over medium heat, then reduce to low and cook 8 minutes until vegetables are fork-tender.

Step 10

Break curry roux into chunks and stir into the simmering liquid until fully dissolved, ~2 minutes.

Step 11

Return chicken to the pan, nestling it into the sauce. Simmer 3 minutes to warm through and meld flavors.

Step 12

Divide rice among bowls. Top each with one chicken breast and ladle curry sauce and vegetables over the top.