Gluten-Free Chicken Katsu Curry

Ingredients

• about 680 g Chicken Breast
• 2 cups Gluten-Free Panko Breadcrumbs
• 1/2 cup Tapioca Starch
• 2 large Egg
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper
• 1/4 cup Olive Oil
• 1 medium Onion
• 2 medium Carrots
• 2 medium Potatoes
• 4 cups Chicken Broth
• 2 tablespoons Curry Powder
• 2 tablespoons Tamari Soy Sauce
• 1 tablespoon Honey
• 4 cups Cooked Rice

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Cut chicken breasts into cutlets. Season with salt and pepper.
2. 2Place tapioca starch in a shallow dish. Beat eggs in another shallow dish. Place gluten-free panko breadcrumbs in a third shallow dish.
3. 3Dredge each chicken cutlet in tapioca starch, then dip in egg, then coat in gluten-free panko breadcrumbs.
4. 4Heat olive oil in a large skillet over medium heat. Fry chicken cutlets until golden brown and cooked through, about 4-5 minutes per side. Set aside.
5. 5In a large pot, sauté onion until translucent. Add carrots and potatoes and cook for 5 minutes.
6. 6Add chicken broth, curry powder, tamari soy sauce, and honey. Bring to a simmer and cook until vegetables are tender, about 20-25 minutes.
7. 7Serve chicken katsu over cooked rice, topped with the curry sauce.

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