Description
A classic Japanese dish featuring breaded and fried chicken cutlet served with a rich, mildly spiced curry sauce and rice.
Ingredients
Scale
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 carrot, sliced
- 1 tablespoon curry powder
- 500 ml chicken stock
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 4 chicken breasts
- 100 g flour
- 2 eggs, beaten
- 200 g panko breadcrumbs
- Oil for frying
- Rice, to serve
Instructions
- Prepare the curry sauce: In a pan, sauté onion and garlic until soft. Add carrot and cook for a few minutes.
- Stir in curry powder, then add chicken stock, soy sauce, and honey. Simmer for 20 minutes until thickened.
- For the chicken: Pound chicken breasts to even thickness. Dredge in flour, dip in beaten eggs, then coat with panko breadcrumbs.
- Fry the chicken in hot oil until golden and cooked through, about 5-7 minutes per side.
- Slice the chicken and serve over rice with the curry sauce poured on top.
Notes
For a vegetarian version, substitute chicken with tofu or vegetables.
Nutrition
- Calories: 650
- Sugar: 8g
- Fat: 35g
- Carbohydrates: 45g
- Protein: 40g