Chicken Katsu Curry

4 SERVINGS

Do hodinky

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INGREDIENTS

4 chicken breasts (approx. 600 g)
3 eggs size M
200 g panko breadcrumbs
1 large onion, finely chopped (approx. 200 g)
4 cloves of garlic, chopped
3 tablespoons yellow curry paste
450 ml chicken broth
2 tablespoons soy sauce
1 apple
2 small carrots
2 small potatoes
400 ml coconut milk
A handful of fresh Thai basil
400 g jasmine rice
Chili to taste
Salt
Freshly ground black pepper
Vegetable oil

INSTRUCTIONS

1
Gently pound the chicken breasts, season with salt and pepper.
2
Coat them in flour, beaten eggs, and panko breadcrumbs.
3
Heat the oil and fry the chicken breasts until golden, about 3–4 minutes on each side. Let them drain on a paper towel.
4
In a pan, sauté finely chopped onion in 3 tablespoons of vegetable oil until golden. Add garlic and let it become fragrant. Add 3 tablespoons of yellow curry paste and briefly sauté.
5
Then add diced carrots, potatoes, and apple. Pour in the broth, soy sauce, and fresh basil, and cook for about 20 minutes until everything is soft.
6
Let it cool slightly and blend until smooth. Add coconut milk and bring to a boil again. Season with salt, pepper, and chili to taste.
7
Meanwhile, cook the rice according to the instructions.
8
Serve the chicken sliced with curry sauce and jasmine rice.

Zuzana Nová

Zuzana is a mother of two, a great cook, and the author of the blog Nová kuchyně. Plus, she prepares recipes especially for Rohlík, and thus for you too. Taste some of her delicacies.