A comforting Japanese classic you can easily make at home, this chicken katsu with curry is crispy, flavourful and satisfying. With tender vegetables and a rich, velvety sauce, it’s the kind of simple dish everyone loves, perfect for an easy yet delicious dinner.
Prep time: 15 to 20 minutes
Cook time: 30 to 35 minutes
Total time: 45 to 55 minutes
Servings: 2
INGREDIENTS
- Maison Orphée Perfect Oil
- 1 yellow onion, sliced
- 2 carrots, peeled and sliced
- 1 to 2 Russet potatoes (depending on size), peeled and cut into chunks
- 2 to 3 Japanese curry cubes, depending on desired thickness
- 500 ml (2 cups) water
- 2 chicken breasts, lightly flattened
- 1 egg
- 15 ml (1 tbsp) Maison Orphée Dijon mustard
- 60 ml (¼ cup) flour
- 250 ml (1 cup) panko breadcrumbs
- Cooked rice, for serving
- 1 green onion, chopped, for garnish
- Sesame seeds, for garnish
INSTRUCTIONS
- In a pan over medium heat, add a drizzle of Perfect Oil and cook the onion for 2 to 3 minutes.
- Add the carrots and potatoes, then pour in the water. Cover and simmer over medium-low heat for about 15 minutes, until the vegetables are tender.
- Meanwhile, prepare three bowls:
one with flour,
one with the beaten egg and mustard,
one with panko breadcrumbs. - Season the chicken with salt and pepper. Coat in flour, then in the egg mixture, then in panko. Set aside.
- Once the vegetables are tender, add the curry cubes and stir until fully dissolved. Let simmer for 5 to 10 minutes, until thickened.
- In another pan, heat a generous drizzle of oil over medium-high heat. Cook the breaded chicken for 5 to 6 minutes per side, until golden and crispy.
- Serve the curry with rice, top with sliced chicken, and garnish with green onion and sesame seeds.