{"product_id":"chicken-katsu-curry","title":"Chicken Katsu Curry","description":"\u003ch4\u003eIngredients\u003c\/h4\u003e\u003cul\u003e\n\u003cli\u003e2 boneless, skinless chicken breasts\u003c\/li\u003e\n\u003cli\u003e1 cup all-purpose flour\u003c\/li\u003e\n\u003cli\u003e2 large eggs\u003c\/li\u003e\n\u003cli\u003e1 cup panko breadcrumbs\u003c\/li\u003e\n\u003cli\u003e1 teaspoon salt\u003c\/li\u003e\n\u003cli\u003e0.5 teaspoon black pepper\u003c\/li\u003e\n\u003cli\u003e3 tablespoons vegetable oil\u003c\/li\u003e\n\u003cli\u003e3 tablespoons butter\u003c\/li\u003e\n\u003cli\u003e1 medium onion, diced\u003c\/li\u003e\n\u003cli\u003e3 cloves garlic, minced\u003c\/li\u003e\n\u003cli\u003e1 tablespoon fresh ginger, grated\u003c\/li\u003e\n\u003cli\u003e3 tablespoons curry powder\u003c\/li\u003e\n\u003cli\u003e2 tablespoons tomato paste\u003c\/li\u003e\n\u003cli\u003e1 tablespoon soy sauce\u003c\/li\u003e\n\u003cli\u003e1 tablespoon honey\u003c\/li\u003e\n\u003cli\u003e2 cups chicken stock\u003c\/li\u003e\n\u003cli\u003e0.5 cup coconut milk\u003c\/li\u003e\n\u003cli\u003e2 medium potatoes, cubed\u003c\/li\u003e\n\u003cli\u003e1 medium carrot, sliced\u003c\/li\u003e\n\u003cli\u003e2 cups cooked white rice\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch4\u003eInstructions\u003c\/h4\u003e\u003col\u003e\n\u003cli\u003ePound chicken breasts to 0.5 inch thickness using a meat mallet.\u003c\/li\u003e\n\u003cli\u003eSet up three bowls: one with flour mixed with salt and pepper, one with beaten eggs, and one with panko breadcrumbs.\u003c\/li\u003e\n\u003cli\u003eCoat each chicken breast in flour, then dip in egg, then coat thoroughly in panko.\u003c\/li\u003e\n\u003cli\u003eHeat vegetable oil in a large skillet over medium-high heat and fry katsu for 4-5 minutes per side until golden brown. Set aside on a paper towel.\u003c\/li\u003e\n\u003cli\u003eIn the same skillet, melt butter over medium heat and sauté onion until softened, about 3 minutes.\u003c\/li\u003e\n\u003cli\u003eAdd garlic and ginger, cooking for 1 minute until fragrant.\u003c\/li\u003e\n\u003cli\u003eStir in curry powder and tomato paste, cooking for 2 minutes.\u003c\/li\u003e\n\u003cli\u003eAdd chicken stock, coconut milk, soy sauce, and honey, stirring well to combine.\u003c\/li\u003e\n\u003cli\u003eAdd potatoes and carrot, bringing to a simmer and cooking for 10-12 minutes until vegetables are tender.\u003c\/li\u003e\n\u003cli\u003eSlice the katsu into strips and arrange over cooked rice, then pour curry sauce over top and serve immediately.\u003c\/li\u003e\n\u003c\/ol\u003e\u003ch4\u003eNotes\u003c\/h4\u003e\u003cul\u003e\n\u003cli\u003eUse a meat mallet to evenly pound chicken for uniform cooking.\u003c\/li\u003e\n\u003cli\u003ePrepare the breading station before cooking to streamline the process.\u003c\/li\u003e\n\u003cli\u003eKeep katsu warm in a 200°F oven while preparing the curry sauce.\u003c\/li\u003e\n\u003cli\u003eCurry sauce can be made ahead and reheated; store in an airtight container for up to 3 days.\u003c\/li\u003e\n\u003cli\u003eFor crispier katsu, double-bread by repeating the egg and panko coating process.\u003c\/li\u003e\n\u003cli\u003eSubstitute coconut milk with heavy cream for a creamier sauce if preferred.\u003c\/li\u003e\n\u003cli\u003eVegetables can be cut into smaller pieces for faster cooking if needed.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"RolTak","offers":[{"title":"Default Title","offer_id":49882452557921,"sku":null,"price":0.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/0845\/1425\/files\/Chicken_Katsu_Curry.jpg?v=1793215997","url":"https:\/\/www.pantribot.com\/products\/chicken-katsu-curry","provider":"PantriBot","version":"1.0","type":"link"}