Chicken Katsu Curry with Coconut Milk

Ingredients

• 4 pieces Chicken breasts, pounded to 1/2-inch thickness
• 1/2 cup All-purpose flour (or gluten-free blend)
• 2 large Eggs, beaten
• 2 cups Panko breadcrumbs
• 2 cups Vegetable oil, for frying
• 1 medium Onion, chopped
• 2 medium Carrots, chopped
• 2 medium Potatoes, chopped
• 2 cloves Garlic, minced
• 1 teaspoon Ginger, grated
• 2 tablespoons Curry powder
• 1/2 teaspoon Turmeric powder
• 1 can (13.5 oz) Coconut milk
• 2 cups Vegetable broth
• 1 tablespoon Soy sauce (tamari for gluten-free)
• 1 teaspoon Sugar
• 4 cups Cooked white rice

Instructions

1. 1Prepare three separate shallow dishes: in the first, place the 1/2 cup of all-purpose flour; in the second, place the 2 beaten large eggs; and in the third, place the 2 cups of panko breadcrumbs. Take each of the 4 pieces of chicken breast, pounded to 1/2-inch thickness, and coat it completely in the flour, then dip it in the eggs, and finally press it into the panko breadcrumbs until fully covered.
2. 2Heat the 2 cups of vegetable oil in a large (12-inch or larger) skillet over medium heat (approximately 325-350°F / 160-175°C). Once the oil is shimmering and a small piece of panko sizzles immediately when dropped in, carefully place the breaded chicken breasts into the hot oil and fry for 3 to 4 minutes per side. The chicken is done when the crust is golden brown and crispy, and its internal temperature reaches 165°F (74°C); remove and place on paper towels to drain excess oil.
3. 3In a large heavy-bottomed pot or Dutch oven, add the 1 medium chopped onion, 2 medium chopped carrots, and 2 medium chopped potatoes. Cook over medium heat (approximately 300-325°F / 150-160°C) for 8 to 10 minutes, stirring occasionally, until the vegetables begin to soften.
4. 4Add the 2 minced cloves of garlic, 1 teaspoon of grated ginger, 2 tablespoons of curry powder, and 1/2 teaspoon of turmeric powder to the pot with the softened vegetables. Stir well and cook for 1 minute more, until fragrant.
5. 5Pour in the 1 can (13.5 oz) of coconut milk and the 2 cups of vegetable broth into the pot. Increase the heat to medium-high (approximately 350-375°F / 175-190°C) and bring the mixture to a boil, then immediately reduce the heat to low (approximately 200-225°F / 95-105°C) to maintain a gentle simmer. Continue to simmer for 20 to 25 minutes, stirring occasionally, until the vegetables are very tender and the sauce has thickened slightly.
6. 6Stir the 1 tablespoon of soy sauce and 1 teaspoon of sugar into the curry sauce. To serve, place approximately 1 cup of the 4 cups of cooked white rice onto each of four plates, top with a fried chicken katsu cutlet, and generously spoon the hot curry sauce over the chicken and rice.

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