Chicken Katsu Curry with Pickled Radishes and Steamed White Rice
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Stefan Correa
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Let's make delicious Chicken Katsu Curry! First, quickly pickle your radishes. Then, prepare the chicken cutlets for breading. While the breaded chicken rests, sauté aromatics and bloom spices for the flavorful curry sauce. Fry the katsu until golden brown. Slice and serve over steamed rice with curry, pickled radishes, and green onions. Estimated time: 45 minutes. No advanced prep needed! You've got this!
Meat, Eggs, & Dairy
- 4 whole chicken breast
- 2 whole egg
Fresh Produce & Herbs
- 4 medium radish
- 1/2 medium yellow onion
- 1 medium carrot
- 1 inch ginger
- 1/4 cup green onions
Seasonings & Spices
- 1 clove garlic
- 2 tablespoons curry powder
- 1 teaspoon garam masala
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
Pantry Items
- 1 1/2 cups panko breadcrumbs
- 1/2 cup all-purpose flour
- 2 tablespoons neutral oil
- 4 cups white rice
- 4 tablespoons Worcestershire sauce
- 4 cups chicken broth
- 2 tablespoons soy sauce
- 1 tablespoon ketchup
- 2 tablespoons honey
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
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