Japanese Crumbed Chicken Cutlet And Curry On Rice チキンカツカレー Chickin Katsu Kare

I have posted the pork version , tonkatsu kare a popular yoshoku dish (Japanese versions of European cuisines invented in the late 19th to early 20th century) when I first started blogging. We always feel extremely satisfied after such a meal and the good thing is so very little effort is required to create such a delicious and balanced meal at home.

I recently spent a lovely afternoon with my dear friend A and a group of lovely Japanese ladies at her family home. We were spoilt with a beautiful Japanese feast, not to mention some really interesting people that we met. I will put up a post for that outing soon so please stay tuned!

P.S If you have eaten or cooked any Malaysian meal recently please remember to share your experience or recipes with us through our  Muhibbah Malaysian Monday event. Please send all your entries to my friend and co-host Sharon from Test With Skewer at its.sharon@gmail.com before Sunday, the roundup will be up on the coming Monday. To find out about the event and on how to take part please click here.

serves 4 as a one dish meal

you'll need;

2 skinless chicken breast

1 egg, lightly beaten

1/2 cup of flour

1 cup of panko (Japanese breadcrumbs)*

salt and pepper to taste

Japanese rice to serve

pickle ginger* to serve

for the curry;

2 carrots, peeled and diced

2 potatoes, peeled and diced

1 onion, cut into large chunks

3 celery ribs, sliced

a handful of snow peas, top and tailed and sliced

1 Japanese curry block*

water

salt and pepper to taste

All ingredients marked * can be found at all good Asian grocers and selected mainstream supermarkets.

Prepare the vegetables and set aside.

Cut chicken lengthwise and flatten with a kitchen mallet.

Season chicken with salt and pepper and crumb chicken with panko (flour - beaten egg - panko). This can be done and set aside while you continue with the curry.

Saute vegetables with a little cooking oil before adding enough water (according to the packaging), cook until vegetables are tender.

Break curry block into pieces and add it into the pot, stirring constantly.

Keep stirring until the curry block has fully dissolved, simmer for a minute, turn off the heat and keep warm.

Fry cutlets in batches until golden brown, drain well and rest for a few minutes before serving.

Place some steamed Japanese rice on a plate, ladle some curry over and top with the sliced cutlets.