Chicken Katsu Curry

Ingredients

• 4 Stück chicken breast fillets
• 100 g panko breadcrumbs
• 2 eggs
• 50 g all-purpose flour
• 1 onion
• 2 carrots
• 2 EL curry powder
• 1 TL ginger (grated)
• 1 Zehe garlic (minced)
• 500 ml chicken broth
• 1 EL soy sauce
• 400 g basmati rice
• 2 EL vegetable oil
• n. B. salt
• n. B. pepper
• 1 Prise sugar
• 2 EL mirin (rice wine)
• Optional, zum Servieren green onions (chopped)
• Optional, zum Servieren sesame seeds

Instructions

1. Rinse the basmati rice thoroughly under running water until the water runs clear. Bring to a boil in a pot with twice the amount of lightly salted water, then reduce heat, cover, and simmer for about 12-15 minutes until all water is absorbed.
2. Afterwards, remove the pot from heat and let rest covered for another 5 minutes to allow the rice to finish steaming. Meanwhile, peel and finely dice the onion and carrots.
3. Heat 1 tbsp vegetable oil in a medium saucepan over medium heat and sauté the diced vegetables for about 5 minutes until they soften. Add grated ginger and minced garlic and cook for another minute until fragrant.
4. Stir in the curry powder and toast for about 1 minute, stirring constantly, until fragrant. Deglaze with chicken broth, soy sauce, add mirin, and bring to a boil. Reduce heat and simmer the curry sauce for about 15 minutes to allow the flavors to develop; add a pinch of sugar if needed to optimize the flavor balance.
5. While the sauce simmers, pat the chicken breast fillets dry, slightly flatten if needed, and season with salt and pepper. Prepare three shallow plates: one with flour, one with beaten eggs, and one with panko breadcrumbs. Dredge the chicken fillets first in flour (shaking off excess), then dip in the egg mixture, and finally coat completely with panko, pressing firmly.
6. Heat enough vegetable oil (about 1-2 cm deep) in a large skillet over medium-high heat. Carefully place the breaded chicken fillets into the hot oil and fry for about 4-5 minutes per side until golden brown, crispy, and cooked through. Fry in batches if necessary to avoid overcrowding the pan.
7. Drain the fried chicken fillets on paper towels. Remove the curry sauce from the heat and blend with an immersion blender until smooth. If desired, pass through a fine-mesh sieve for an extra velvety sauce. Season with salt and pepper to taste.
8. Slice the fried chicken katsu diagonally. Arrange the cooked rice on four plates. Place the sliced chicken next to or on top of the rice and generously pour the warm curry sauce over it. Optionally garnish with chopped green onions and sesame seeds and serve immediately.

Nutrition