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Chicken Katsu Curry

4 SERVINGS
Under an hour

Buy all ingredients right below the recipe

INGREDIENTS

  • 4 chicken breasts (approx. 600 g)
  • 3 medium-sized eggs
  • 200 g panko breadcrumbs
  • 1 large onion, finely chopped (approx. 200 g)
  • 4 cloves garlic, chopped
  • 3 tablespoons yellow curry paste
  • 450 ml chicken broth
  • 2 tablespoons soy sauce
  • 1 apple
  • 2 smaller carrots
  • 2 smaller potatoes
  • 400 ml coconut milk
  • Handful of fresh Thai basil
  • 400 g jasmine rice
  • Chili to taste
  • Salt
  • Freshly ground black pepper
  • Vegetable oil

METHOD

  • 1
    Gently pound the chicken breasts, season with salt and pepper.
  • 2
    Coat them in flour, beaten eggs, and breadcrumbs.
  • 3
    Heat oil and fry the chicken breasts until golden, about 3–4 minutes per side. Let them drain on a paper towel.
  • 4
    In a pan with 3 tablespoons of vegetable oil, sauté the finely chopped onion until golden. Add garlic and let it become fragrant. Add 3 tablespoons of yellow curry paste and sauté briefly.
  • 5
    Then add the diced carrots, potatoes, and apple. Pour in the broth, soy sauce, and fresh basil, and cook for about 20 minutes until everything is soft.
  • 6
    Next, let it cool for a while and blend until smooth. Add coconut milk and bring to a boil again. Season with salt, pepper, and chili to taste.
  • 7
    Meanwhile, cook the rice according to the instructions.
  • 8
    Serve the chicken sliced with curry sauce and jasmine rice.
Zuzana Nová
Zuzana is a mother of two, a great cook, and the author of the blog Nová kuchyně. Plus, she prepares recipes especially for Rohlík, and thus for you. Taste some of her delicacies.

INGREDIENTS