It has been unusually rainy and cold here in San Diego this winter. Don’t get me wrong, we need the rain and I’ve welcomed the change in temperatures that I miss since moving from the east coast, but it still leaves me craving warm and cozy meals. Soups usually fit the bill, but I was looking for something different. Enter this rich and creamy curry, coupled with a crispy chicken breast – it really hit the spot!
Chicken Katsu Curry
(makes 2-3 servings)
For the curry:
1 tbs olive oil
3 cloves garlic, chopped
2-3 medium sized potatoes, diced into 2 inch cubes
1 red pepper, cut into 3 inch long sticks
3 carrots, cut into 1/2 inch slices
1 1/2 cups chicken stock
4 tbs curry (I use golden curry sauce mix)
3 cups rice, cooked
For the chicken:
2 chicken breasts
1 1/2 cups panko breadcrumbs
1/4 cup milk
salt and pepper, to taste
1 cup vegetable oil
In a large skillet, under medium heat, saute garlic and peppers in olive oil for approximately 3 minutes. Lower heat to low, add potatoes, carrots, and chicken stock. Continue to cook until the mix simmers, then add curry. Mix well to ensure curry is dissolved or well mixed. Continue to cook until potatoes and carrots are soft, about 15 minutes. Add chicken stock or curry to thin or thicken the consistency, respectively, to your liking.
While curry is cooking, combine egg, milk, a dash of salt and pepper, and any seasonings you prefer (I like using adobo). Pound chicken breast to tenderize it, dip in egg mixture, followed by panko, and place into vegetable oil under medium-high heat. Cook chicken until browned, approximately 4 minutes, then flip and repeat.
Serve curry and chicken over rice.