Description
Katsu Curry with Pickled Vegetables is a delightful dish that brings together crispy chicken cutlets and a rich curry sauce, served alongside vibrant pickled veggies. This comforting meal is perfect for weeknight dinners, offering a burst of flavor and color that can brighten any occasion. Easy to prepare, it’s an experience best shared with friends and family, making every bite memorable.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup panko breadcrumbs
- 2 tbsp curry powder
- 1 cup full-fat coconut milk
- 1 tbsp fresh ginger, grated
- 2 medium carrots, diced
- 2 medium potatoes, diced
- ½ cup rice vinegar
- 1 cucumber, thinly sliced
- 1 daikon radish, thinly sliced
- 1 tbsp sugar
- ½ tsp salt
Instructions
- Flatten the chicken breasts with a meat mallet for even cooking.
- Set up three bowls: one with seasoned flour, one with beaten eggs, and one with panko breadcrumbs. Dredge each chicken breast in flour, dip in egg wash, then coat in panko.
- Fry the chicken in heated oil over medium heat until golden brown (about 4-5 minutes per side).
- In another pot, sauté onions until translucent. Add ginger and garlic until fragrant.
- Stir in carrots and potatoes with curry powder; pour in coconut milk and simmer for about 15 minutes until veggies are tender.
- For the pickled vegetables, mix rice vinegar with sugar and salt; add cucumber and daikon slices to soak.
- Serve the crispy chicken over fluffy rice drizzled with curry sauce alongside pickled vegetables.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 plate (350g)
- Calories: 540
- Sugar: 8g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg