a recipe: chicken katsu curry

hello again, friends ! I am here to share with you a recipe that is near and dear to my heart. the man & I eat it at least once a week (if not several more times, with our cravings & left overs.) it is a dish that originates back to our little island home. I could never do it justice, but boy, does this help us get our fix !

things you will need:

1 lb chicken breasts

.5 cup flour (seasoned with s&p)

2 eggs (beaten)

.5 cup milk

2 cups panko crumbs

oil for frying

1.5 cups sushi rice

3 cups water

"Golden Curry" brand curry package 

- many supermarkets carry this in their 'oriental' section.

(I buy the hottest level, and it has a little kick)

3.25 cups water

1 T brown sugar

 (any veggies your heart desires. potatoes & carrots are delish!)

 (finish in oven set at 350 degrees if not cooked through.)

(side note: add the T brown sugar into the boiling water before adding the sauce mix.) 

If it's too thin, boil a little longer, if too thick, add as much water as needed.

If using vegetables, steam them together while the chicken is cooking.

finally, serve over hot sushi rice & add mozzarella cheese, if desired (we highly recommend it.)

variations: shredded chicken, fish, beef, pork, vegetarian, etc.

if you end up making this please let me know how you liked it! 

cook up, friends!

xoxo, n