Chicken Katsu Curry
Curry was introduced to Japan by the British more than a century ago, and has become a favorite dish to make at home. This recipe combines a rich curry sauce with a crispy, fried chicken cutlet. Perfect to serve with steamed Japanese rice and radish pickles. Serve with steamed Japanese rice, red and yellow daikon pickles, tonkatsu sauce, soft-boiled eggs, and Japanese 7-spice seasoning.
Check the curry sauce mix package and use the amount of water it calls for.
You can use thin-cut chicken breasts. You can use vegetable oil for frying instead of peanut oil.