Crispy Chicken Cutlet Curry

Name: Crispy Chicken Cutlet Curry
Total time: 90 min
Ingredients: 15 ml oil; 2 medium onions, finely chopped; 3 medium potatoes, diced; 2 medium carrots, sliced; 830 ml water, or as needed; 1 (100g) container curry sauce mix (such as S&B® Golden Curry®); 15 ml ketchup; 15 ml Worcestershire sauce; 15 ml apricot jam; 15 ml soy sauce; 5 ml curry powder; 4 (140g) skinless, boneless chicken breast halves; kosher salt and ground black pepper to taste; 30g all-purpose flour; 1 large egg, beaten; 60g panko bread crumbs; 120 ml peanut oil for frying, or as needed

Experience the delightful combination of crispy fried chicken cutlets smothered in a savory, aromatic curry sauce packed with tender potatoes, onions, and carrots. This Japanese-inspired dish is a true culinary masterpiece.

90 min

easy

613kcal

calories

79g

carbohydrates

127mg

cholesterol

18g

fat

fiber

42g

protein

saturated fat

1590mg

sodium

sugar

unsaturated fat

Dinner Japanese

Ingredients

15 ml oil

2 medium onions, finely chopped

3 medium potatoes, diced

2 medium carrots, sliced

830 ml water, or as needed

1 (100g) container curry sauce mix (such as S&B® Golden Curry®)

15 ml ketchup

15 ml Worcestershire sauce

15 ml apricot jam

15 ml soy sauce

5 ml curry powder

4 (140g) skinless, boneless chicken breast halves

kosher salt and ground black pepper to taste

30g all-purpose flour

1 large egg, beaten

60g panko bread crumbs

120 ml peanut oil for frying, or as needed

Directions

Step 1

Prepare the curry sauce: Heat oil in a large pot over medium-high heat. Sauté onions until caramelized, approximately 8 minutes. Add potatoes and carrots. Pour in water and bring to a boil. Reduce heat to low, cover, and simmer until potatoes are tender, about 45 minutes.

Step 2

Remove from heat and stir in curry sauce mix until dissolved. Add ketchup, Worcestershire sauce, jam, and soy sauce. Simmer until the sauce thickens, 10 to 15 minutes.

Step 3

Meanwhile, prepare the chicken cutlets: Flatten chicken breasts to 1/4-inch thickness using a kitchen mallet. Season with salt and pepper.

Step 4

Place flour on a large plate, beaten egg on a small plate, and bread crumbs on a separate large plate.

Step 5

Coat chicken in flour, then dip in beaten egg, and generously coat with bread crumbs.

Step 6

Heat oil in a large saucepan to 180 degrees C. Carefully fry breaded cutlets until golden brown, about 3 minutes per side. Ensure the internal temperature reaches 75 degrees C.

Step 7

While the chicken is cooking, stir curry powder into the sauce until fully incorporated.

Step 8

Slice chicken into strips and generously spoon curry sauce over the top before serving.