Ingredients
4 skinless chicken breasts
1/2 cup all-purpose flour
2 large eggs, beaten
1 cup panko breadcrumbs
1 large onion, sliced
2 medium carrots, sliced
2 large potatoes, cubed
3 cups vegetable broth
1 large Japanese curry roux block (or 3 cups curry roux powder)
Salt and black pepper to taste
1 tablespoon unsweetened apple juice or honey (optional for sweetness)
2 tablespoons vegetable oil (for frying)
Instructions
Pound chicken breasts to 1-inch thickness and season with salt and pepper.
Set up a dredging station: flour, beaten eggs, panko breadcrumbs.
Dredge chicken in flour, dip in eggs, and press panko into place.
Heat oil in a large skillet to 350°F (175°C). Fry chicken cutlets until golden and crispy (4-5 minutes per side). Drain on paper towels.
In the same skillet, sauté onions, carrots, and potatoes until tender (5-7 minutes).
Pour in vegetable broth, bring to a boil, then reduce heat and simmer for 5-7 minutes.
Crush the curry roux block into the simmering broth (or gradually mix in powder), stirring until fully dissolved and sauce thickens.
Taste and balance with apple juice or honey, adjusting salt and pepper as needed.
Serve the curry sauce over the crispy chicken cutlets, traditionally paired with steamed rice.
Notes
Adjust sweetness to taste. Use a mild curry roux for a subtler flavor or a hotter variant for spice.
For gluten-free, substitute panko with gluten-free breadcrumbs.
Store leftovers in an airtight container in the fridge for 3-4 days.
Can simmer sauce longer for a thicker consistency or dilute with extra broth for a lighter texture.
- Prep Time: 20
- Cook Time: 40
- Category: Mediterranean Basics
- Method: Stovetop
- Cuisine: Japanese
- Diet: Halal
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 4g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 60mg