Description
Warm up with a bowl of Katsu Curry Soup, where crispy chicken cutlets meet a rich and fragrant broth. This comforting dish combines tender chicken, aromatic spices, and creamy coconut milk for an explosion of flavors in every spoonful. Perfect for chilly evenings or any day that needs a cozy touch, this recipe is simple to prepare and sure to impress your taste buds.
Ingredients
Scale
- 1 lb boneless chicken thighs
- 1 cup panko breadcrumbs
- 2 tbsp curry powder
- 1 cup full-fat coconut milk
- 4 cups vegetable broth
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 2 green onions, sliced (for garnish)
- Salt and pepper to taste
Instructions
- Pound the chicken thighs to about half an inch thick for even cooking.
- Set up a breading station with flour, beaten eggs, and panko breadcrumbs. Coat each chicken piece in flour, dip in egg, then cover with panko.
- Heat oil in a skillet over medium heat and fry the breaded chicken until golden brown on both sides (approximately 4-5 minutes per side).
- In a separate pot, sauté chopped onions, garlic, and ginger until fragrant (about 5 minutes).
- Add vegetable broth and coconut milk to the pot; stir in curry powder, bringing it to a gentle simmer for about 10 minutes.
- Slice the fried chicken and add it to the simmering broth for another 3-5 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl (about 350g)
- Calories: 450
- Sugar: 3g
- Sodium: 900mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 85mg