One of the ways to eat curry in Japan is to have a saucy curry served over a sliced cutlet or some other breaded and deep-fried food. It brings some different flavours and textures to the curry.
Contrarily to my previous Japanese curry, I tried here to have smaller pieces of ingredients in the curry to make it more part of the sauce. Even if I served it over rice, this curry sauce would also be great with Udon.
Ingredients for 5 – 6 portions:
- 5-6 chicken breasts
- 2 eggs
- Pickled ginger “juice” (the pickling liquid for pickled ginger)
- 3 tablespoons of flour
- 3 tablespoon of corn starch
- Panko bread crumbs
- Salt and pepper
- 3 onions
- 3 carrots
- 3 potatoes
- 1 leek
- 1 box of curry dices
- Butterfly the chicken breasts to have a homogeneous thickness.
- Score on both sides to improve the marinating.
- Marinate in a mix of pickling juice, salt and pepper while you are making the curry.
- Thinly dice the onions. Peel and then grate on the “big holes” grater the carrots and potatoes.
- Thinly slice the leek.
- Preheat some oil on medium-high heat in a deep pan or a wok and add all the veggies.
- Cook while stirring until all the veggies are soft, then add water to cover three times more space than the veggies
- Bring to a boil, then reduce the heat to medium-low and simmer for 5 minutes.
- Add the curry cubes and mix until fully dissolved and reduce the heat to low. You can adjust the consistency of the sauce by adding some water if you want it more liquid or by simmering it longer if you prefer it thicker.
- Mix the corn starch and the flour.
- Preheat some oil in a pan on medium-high heat.
- Dip the chicken breasts in floor/starch mix then eggs and finally in panko, and cook it on medium/medium-high heat until golden brown.
- When the chicken breasts are cooked, let them rest for 3 minutes then cut it in 1 cm slices.