Baked Chicken Katsu Curry

Ingredients

• 2 large Chicken breasts, pounded to even thickness
• 1.5 cups Panko breadcrumbs
• 0.5 cup All-purpose flour
• 2 large Eggs, beaten
• 3.5 ounces Japanese curry roux blocks
• 1 medium Yellow onion, diced
• 2 medium Carrots, sliced into rounds
• 2 medium Potatoes, cubed
• 3 cups Chicken broth
• 2 tablespoons Vegetable oil

Instructions

1. 1

   Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. 2

   Toast the panko breadcrumbs in a dry pan over medium heat until golden brown, then set aside to cool.

3. 3

   Dredge chicken in flour, dip into the beaten eggs, and coat thoroughly with the toasted panko.

4. 4

   Place chicken on the baking sheet and bake for 20-25 minutes until the internal temperature reaches 165°F.

5. 5

   While chicken bakes, sauté onions, carrots, and potatoes in a pot with oil until onions are translucent.

6. 6

   Add chicken broth to the pot, bring to a boil, then simmer for 15 minutes until vegetables are tender.

7. 7

   Break the curry roux blocks into the pot, stirring constantly until the sauce thickens and becomes glossy.

8. 8

   Slice the baked chicken into strips and serve over steamed rice with a generous ladle of curry sauce.