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Curry Chicken Katsu

Course Dinner, Main Course
Total Time 1 day 1 hour
Servings 5

Ingredients

Katsu

  • 6 each chicken thighs boneless, skinless
  • 1/2 cup mayo
  • 3 tbsp curry powder homemade or store bought
  • 2 cups panko breadcrumbs
  • oil as needed for frying
  • salt as needed for seasoning
  • 1 each cucumber sliced
  • 1 bunch cilantro leaves

Pickled Mango

  • 1/2 cup rice wine vinegar
  • 1/2 cup sugar
  • 2 tbsp salt
  • 2 1/2 cups mango julienne

Coconut Rice

  • 2 cups long grain or jasmine rice
  • 1 can coconut milk 13.5 oz
  • 1 inch ginger piece sliced
  • 1 3/4 cup water
  • salt as needed for seasoning

Instructions

Katsu

  • Mix the mayo and curry powder. Coat the chicken thighs with the mayo and refrigerate overnight.
  • Heat a pot of oil to 350 degrees. Coat the chicken in the panko. Fry the chicken until crispy and cooked through. Drain the oil from the chicken, season with salt, and slice.
  • Fill bowls with rice, top with chicken, sliced cucumber, and pickled mango. Garnish with cilantro and serve.

Pickled Mango

  • Combine the vinegar, sugar, and salt in a pot. Bring to a boil. When the sugar and salt are dissolved, remove the pot from heat and pour over the julienne mango. Cool and allow to pickle for at least 30 minutes before using. Keep refrigerated.

Coconut Rice

  • Mix the coconut milk and water in a pot. Add the rice and ginger slices. Bring to a boil on the stove. Reduce the heat to low and cover. Cook for 15 minutes. Fluff the rice and keep warm until ready to serve.