Japanese Chicken Katsu Curry Bowl

I’m a Wife, Mama to five, Gramma to six, and an English teacher in the Pacific Northwest. Putting together tasty meals is my go-to self-care strategy.

4 cups hot cooked rice, *See notes

1 pound thin chicken breast cutlets , (one cutlet per person - cutlets weigh 3 to 4 ounces each)

½ cup all purpose flour

1 egg, beaten

1 cup panko breadcrumbs

vegetable oil, for frying

subheading: CURRY:

vegetable oil

1 large yellow onion, diced

3 medium carrots, peeled and thinly sliced

3 large white waxy potatoes, peeled and diced *See notes

2 Tbsp Japanese curry powder, or more, to taste

¼ tsp cayenne pepper , or more, to taste

1 cup chicken stock

15 ounces full fat coconut milk

salt, to taste

subheading: GARNISH:

thinly sliced green onions

Directions at theviewfromgreatisland.com

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