Katsu Chicken Curry

Ingredients for 6 servings:

• 3 chicken breasts, split in half or other meat
• 4 large onions
• 4 large carrots
• 4 large potatoes
• 1 pack of sugar snap peas
• 200 g panko
• 2 eggs
• n. B. Flour
• 3 cubes of curry paste (curry block)

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

The schnitzels should weigh no more than 100g each – for example, cut chicken breast in half. Wash and pound the meat (only for pork and beef) and then coat it successively in flour, egg, and panko breading, like a Wiener Schnitzel. I always let the breaded pieces sit for half an hour and then coat them again in the egg and panko breading to make the coating particularly durable and crispy. For the curry, cut the onions into eighths and the potatoes and carrots into edible pieces. First, heat the onions and then add the remaining vegetables. Briefly fry them and then add 3-4 cups of water until everything is just covered. Simmer everything in the water for 5-10 minutes, reduce the heat, and add the curry powder while stirring. Simmer everything until the potatoes are soft enough, about 10-15 minutes. Stir well, as the curry tends to stick to the pan. Meanwhile, fry the schnitzels in plenty of oil until crispy. It’s best served with rice from a rice cooker. Rice from a saucepan will also do. This dish can also be prepared vegetarian without meat.