Chicken Katsu Curry

Ingredients

• One onion, finely chopped
• Three Carrots, peeled and chopped
  
• Four cups of unsalted chicken broth
• Two large potatoes, peeled and chopped
  
• Three chicken breasts
• One tablespoon garlic powder
• One tablespoon of salt
• One tablespoon of MSG
• Two boxes of S&B Medium Curry Mix
• One tablespoon of butter
• One tablespoon of cayenne pepper
• 
  One tablespoon of chili powder
  
• Four cups of cooked rice
• Splash of Worcestershire sauce
• Two tablespoons of soy sauce
• Ketchup
• One peeled and grated apple
• Enough vegetable oil to coat the bottom of the pot 
• Two cups of flour
• One container of panko bread crumbs
• Three beaten eggs
• Canola oil
  

Directions

Curry

1. Coat the bottom of your pot with oil and cook down the onion until soft and translucent.
2. 
   Add carrots and potatoes, along with the chicken broth and bring to a simmer. Cook until carrots and potatoes are fork tender, stirring regularly.
3. Break up the curry cubes to make them easier to mix, and mix them into the broth, stirring until combined.
4. Add salt, MSG, garlic powder, butter, Worcestershire sauce, soy sauce, grated apple, and a small amount of ketchup.
5. Let simmer until chicken is ready.
6. Season again to taste  
7. Plate the curry over a bed of rice and add the cut up chicken on top.
   
   
   
   
   
   
   

Chicken

1. Cut the chicken breasts into thin halves and tenderize with a meat mallet.
2.  Add flour, cayenne pepper, and chili powder to a bowl and mix.
3. To two separate bowls, add the beaten eggs and panko bread crumbs.
4. Dredge the breast in the flour, then coat in egg wash, and finally coat in the bread crumbs.
5. Repeat Step 4 for all breasts.
6. Heat oil in a pot using the tooth pick method (after heating the oil, dip a toothpick in. If the oil bubbles off the toothpick you are ready to fry, if not keep heating).
7. Cook until the bottom is a light brown and flip (about 2-3 minutes).
8. Continue to cook until the internal temperature of the chicken is 165-170 degrees Farenheit, flipping again if necessary to not burn the breading.
9. Remove the chicken, sprinkle a pinch of salt and let rest for 5-10 minutes before cutting up.
   
   
    
    
   Source — A Friend
   
    Prepared by John Waskom
   Louisiana Anthology
    September 29, 2023