This type of curry and rice is one of the most popular dishes in Japan. The curry sauce makes such a good dipping sauce for the beautifully crisp chicken katsu. Any leftover curry will keep great in the fridge, ready for lunch the next day.
What you will need
1 Russet Potato
1 Yellow Onion
1 Tbsp Vegetable Oil
3.5 cups Water
4 cubes (4.2 oz) S&B Golden Curry Sauce Mix
Microwavable White Rice
2 Boneless Skinless Chicken Breast
1 cup AP Flour
2 cups Panko Bread Crumbs
pinch black pepper
Vegetable Oil(Nutritional facts 113 calories, 3.74 g fat, 14.36 g carbohydrates, 5.6 g protein, 92 mg cholesterol, 318 mg sodium)
How to cook
Gather and portion all the ingredients.
Wash and cut the potatoes into 1/2 - 1 inch cubes.
Cut off the root and stem side of the onion, cut in half, and remove the papery skin. Cut into thirds across the grain and then turn to chop into 1/2 - 1 inch chunks.
Cut the ends off of the carrots and chop into 1/4 - 1/2 inch circles.
Heat the vegetable oil in a large pot over medium-high heat.
Add the onion, carrot, and potato to the pot and saute for a few minutes so that onions can caramelize a bit.
Pour the water into the pot over the veggies.
Once the water has heated to a simmer, add the cubes of curry paste and stir in until dissolved. Let cook on medium low heat while you prepare the chicken.
Slice the chicken breasts in half horizontally. Place your palm flat on top of the breast while cutting. Keep those fingers out of the way!
Mix in a pinch of salt and pepper to both the flour and the breadcrumbs.
Crack the eggs into a flat bottomed bowl and whisk with a fork.
Dredge the chicken in the flour, then in the egg, and finally the panko bread crumbs. I recommend using one hand for the dry ingredients and one hand in the egg. Then you won't end up breading your fingers as well!
Add the oil to a skillet and heat it to 370 degrees.
Add the chicken carefully to the hot oil. Fry for about 4-5 minutes on each side. Keep an eye on the oil temperature if you have a thermometer to try to keep it up at 370 degrees while frying.
Use a wire rack over paper towels to place the fried chicken once finished. This will help prevent the bread crumbs from becoming soggy.