Katsu Curry

An original, easy recipe from Shop by Aisle.

✨ An original recipe written by AI — not kitchen-tested, so trust your taste on seasoning & timing.

Ingredients

• 1.5 lbs boneless chicken breasts
• 1 cup panko breadcrumbs
• 2 eggs beaten
• 0.5 cup all-purpose flour
• 3 tbsp vegetable oil
• 1 box Japanese curry roux blocks (S&B or similar)
• 2 medium carrots chopped
• 1 medium onion diced
• 2 cups cooked white rice

Directions

1. Pound chicken breasts to even 0.5-inch thickness, then coat each piece in flour, dip in beaten egg, and press firmly into panko breadcrumbs.
2. Heat oil in a skillet over medium-high heat and fry the breaded chicken about 4 minutes per side until golden brown and cooked through, then slice into strips.
3. In a separate pot sauté diced onion and carrots in a little oil over medium heat for 5 minutes until softened.
4. Add 2.5 cups of water to the pot, bring to a boil, then reduce heat and stir in the curry roux blocks until fully melted and the sauce thickens, about 5 minutes.
5. Serve rice in bowls, ladle curry sauce over one side, and lay sliced chicken katsu on top.

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