Warm Up with Easy 30-Minute Chicken Katsu Curry Soup

By Tasty · 30 min

Ingredients

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion, carrot, garlic and ginger paste and cook, stirring constantly, for about 3 minutes until fragrant.
2. Add the chicken broth, mirin and soy sauce and simmer for 5 minutes over medium heat.
3. Lower the heat, add the curry blocks, coconut milk and whole red Thai chile, and simmer for 15 minutes.
4. Stir well and season with salt to taste.
5. Boil the udon in a large pot of water according to the package, then drain and rinse with cold water.
6. Set up three bowls: flour, beaten eggs and panko. Season the chicken all over with garlic powder, salt and black pepper.
7. Coat each chicken piece in flour, shake off the excess, dip in egg, then press into the panko so it sticks. Repeat with the rest.
8. Heat the vegetable oil in a large skillet over medium heat to 350°F (180°C).
9. Fry the chicken about 3 minutes per side, until the inside reaches 165°F. Drain on a paper towel-lined plate, then repeat with the remaining chicken.
10. Ladle the hot broth over the noodles in bowls and top with the chicken. Garnish with scallions, boiled egg or sesame seeds if you like.

Summarized from Tasty's video. Watch it for the details.

More recipes with

GarlicOnionEggScallionCarrotChicken breastBreadcrumbCoconut milk