Name: Chicken katsu curry with rice
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 1 serving
Ingredients: 5 oz boneless skinless chicken breast, pounded to 1/2-inch thickness; 1 large egg white, beaten; 1/4 cup panko breadcrumbs; 1/2 tsp salt; 1/4 tsp black pepper; 1/4 cup white rice; 1/2 cup water; 1/4 medium yellow onion, finely diced; 1/2 medium carrot, finely diced; 1 clove garlic, minced; 2 tsp ginger, minced; 1 1/2 tsp curry powder; 2 tsp all-purpose flour; 1/2 cup chicken broth; 1 1/2 tsp ketchup; 3/4 tsp low sodium soy sauce; 1 tsp canola oil

Instructions

Prep 25 min · Cook 20 min

In a small saucepan, combine the rice and water. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes. Remove from heat and let rest covered for 5 minutes. Done when water absorbed and rice tender.
Heat a fraction of the oil in a nonstick skillet over medium heat. Add the panko and toast, stirring often, for 3 minutes until light golden brown. Transfer to a shallow bowl and let cool.
In another small saucepan, heat a half-teaspoon of oil over medium heat. Add the onion and carrot, cooking for 5 minutes until soft. Stir in the garlic, ginger, curry powder, and flour, cooking for 1 minute. Gradually whisk in the chicken broth, ketchup, and soy sauce. Simmer for 10 minutes until thick enough to coat a spoon.
Pat the chicken very dry with paper towels. Season with half the salt and the pepper. Place the egg white in a shallow bowl. Dip the chicken into the egg white to coat, then press firmly into the toasted panko until fully covered. Let rest on a plate for 5 minutes.
Wipe out the nonstick skillet and heat the remaining oil over medium-high heat. Add the chicken and cook for 4 minutes. Flip and cook for 4 minutes more until deep golden brown and cooked through. Let rest for 3 minutes. Done when opaque in the center, 165°F.
Taste the curry sauce and add the remaining salt if needed. Slice the chicken into thick strips. Plate the rice, top with the sliced chicken, and pour the curry sauce over the plate.

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Ingredients

Instructions

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