Chicken Katsu Curry

The first restaurant Nick and I went to in Hawaii served Japanese curry.  It was both of our first time experiencing such flavors!  Later we found out that the restaurant was basically the McDonald's of Japanese Curry, but we didn't care, we loved it!  I wanted to recreate our first food experience in Hawaii, but didn't want to use anything from a package, because they always contain unnecessary ingredients.  This was pretty similar to what we had in Hawaii, which totally surprised me because it usually takes a few mess ups before I get something that detailed correct.  It was super delicious.  The only thing I would change is to pound the chicken flatter. Yum!

Chicken Katsu Curry

Serves: 4

Chicken Kastu Ingredients:

4 organic chicken breasts pounded flat (maybe 1/2 inch thick)

1/2 cup flour seasoned with curry, turmeric, and chili powder

1 egg beaten

1 cup panko bread crumbs

Oil for pan

Dip chicken in flour mixture, egg, and panko in that order on both sides.  Heat up a cast iron skillet over medium heat.  Pour oil (I use grape seed oil) to coat the bottom and lightly fry both sides of chicken about 5 minutes on each side.  Deglaze the pan with wine (my new favorite thing) and put into a 350 degree oven for about 10 minutes, until chicken is fully cooked. Remove from oven and plate! Pour curry sauce over.

Curry Sauce Ingredients:

1 medium onion, finely chopped

1/2 tsp brown sugar

1 tsp garlic puree (I used a zester to puree garlic, about 3-4 cloves)

2 tsp butter

1 tbsp flour

1 tsp medium curry powder

1/2 tsp paprika

1/2 tsp turmeric

1/4 tsp chili powder

1/2 tsp lemon juice

1/2 cup coconut milk

1/2 cup vegetable or chicken stock

1/2 tsp garam masala

Directions:

Add the chopped onion to a saucepan with 1 tbsp grapeseed oil. Gently cook the onion on a medium heat for 15 minutes. Add the sugar and continue to caramelize for another 10 minutes. Add the garlic and cook for 2 minutes, then remove from the pan and place into a bowl.

Melt the butter in a clean saucepan, add the flour and stir through the butter to cook it out for 2 minutes.

Add the curry powder, turmeric, paprika, chili and lemon juice and cook through the foamy mixture for another 2 minutes.

Add the coconut milk, stock and add the onion/garlic mixture back to the sauce.

Simmer for 10-15 minutes adding more coconut mixture and salt/pepper to taste.

Pour curry sauce over chicken cutlets and serve with brown rice and steamed vegetables. :)