Chicken Katsu Curry with Japanese Curry Sauce

Chicken Katsu Curry with Japanese Curry Sauce : A panko-breaded chicken cutlet served over rice with a mild, thick curry sauce made with apple and carrot.

• 4 servings
• Preparation 25 min
• Cooking 30 min
• Total 55 min
• Level medium
• Devices TM7 · TM6 · TM5

Ingredients : chicken katsu curry

• 4 thin chicken cutlets
• 1 egg
• 80 g panko breadcrumbs
• 30 g all-purpose flour
• 1 onion
• 1 carrot
• 1 apple
• 30 g butter
• 2 tbsp curry powder
• 30 g all-purpose flour for the roux
• 500 ml chicken broth
• 1 tbsp soy sauce
• 200 ml frying oil

Preparation : chicken katsu curry

1. Put the onion, carrot and apple cut into pieces in the bowl, then chop. 6 secspeed 5
2. Add the butter and stir-fry. 4 min100°Cspeed 1
3. Add the curry powder and the roux flour, then cook, stirring. 2 min100°Cspeed 1
4. Pour in the broth and soy sauce, then cook. 15 min100°Cspeed 2
5. Blend the sauce until smooth. 30 secspeed 8
6. Bread the cutlets: flour, beaten egg, panko. Fry them for 3 minutes per side in hot oil.
7. Slice the katsu, lay it over rice and cover with curry sauce.

Storage: Sauce 3 days in the refrigerator. The breaded chicken is best eaten fresh.

You can make this dish stress free with simple ingredients. Allow about 55 minutes in total. All settings (time, temperature, speed and rotation direction) work on the Thermomix TM5, TM6 and TM7. Follow the steps in order and the result will turn out well. You can also download the recipe as a PDF or copy it to Cookidoo and cook it right away.