Indulge in a warm bowl of Torikatsu Curry tonight – it's the perfect comfort food that marries crispy chicken perfection with rich, flavorful curry!

1

Begin by preparing the rice. Rinse 200 grams of rice under cold water until the water runs clear, then cook it according to package instructions (about 20 minutes).

2

While the rice is cooking, peel and chop the onion, carrot, and potato into small cubes.

3

In a large skillet, heat a tablespoon of vegetable oil over medium heat. Add the onion and sauté for 5 minutes until translucent.

4

Add the carrot and potato to the skillet, stirring for another 5 minutes. Sprinkle 2 tablespoons of curry powder over the vegetables, stirring well to coat them.

5

Pour in enough water to cover the vegetables (around 500 milliliters) and bring to a boil. Once boiling, reduce to a simmer for 20 minutes until the vegetables are tender.

6

While the vegetables are cooking, prepare the chicken. Cut 400 grams of chicken thigh into bite-sized pieces.

7

Set up a breading station: place 100 grams of flour in one bowl, beat 1 egg in a second bowl, and put 100 grams of panko breadcrumbs in a third bowl.

8

Dip each chicken piece first in flour, then in the egg, and finally coat with panko breadcrumbs.

9

Heat enough vegetable oil in a separate pan to cover the bottom (about 1 centimeter deep), over medium-high heat.

10

Once hot, carefully place the breaded chicken pieces into the pan and fry them until golden brown, about 5 minutes on each side.

11

Remove the chicken from the oil and let it drain on paper towels.

12

Once the veggies are tender, stir in 2 tablespoons of soy sauce for flavor. Taste and adjust seasoning if necessary.

13

Serve the crispy Torikatsu (breaded chicken) over a bed of fluffy rice, smothered with the golden curry sauce. Enjoy your delicious meal!

4

• Add some heat by incorporating sliced chili peppers into the curry.
• Serve with a side of pickled vegetables for a tangy contrast.
• Garnish with fresh cilantro or green onions for an extra pop of flavor.

• For extra crunch, you can double-dip the chicken in egg and panko.
• Use a thermometer to ensure the oil is hot enough before frying (around 175°C).
• Allow the curry to simmer longer for a richer flavor.

• fat: 25g
• protein: 30g
• calories: 600
• carbohydrates: 70g

Provides a good source of protein and carbohydrates for energy, making it a fulfilling meal.

• Katsu Curry (Japanese Curry with Chicken Cutlet) - RecipeTin Japan
• Chicken Katsu Curry Rice - The Woks of Life
• Katsu Curry カツカレー • Just One Cookbook