Chicken Katsu Curry

As most of you know, curry has a very distinct taste so I was very hesitant to try this Chicken Katsu Curry recipe. This recipe originally was from SB Foods USA and can be found HERE. As always I made this recipe my own. We don't like onions so added onion powder to the flour. The chicken is fried so it's not the best but I tried to add a healthier spin by using wheat flour and wheat breadcrumbs. For the curry sauce we used Good&Gather Panang Curry Simmer Sauce. 

Ingredients:
1 tbsp onion powder
Vegetable oil, for frying
1/2 cup Good&Gather Panang Curry Simmer Sauce
Jasmine rice, cooked
3 large chicken breasts, flattened (I used a rolling pin to make them thinner)
1 cup whole wheat flour
1 tbsp onion powder
2 organic eggs, beaten
1 cup whole wheat breadcrumbs
Pepper to taste

Directions:
In a skillet, place the vegetable oil in the skillet on medium-high until you can place a breadcrumb in there and it sizzles. 

For the chicken breast, flatten chicken and dip in the flour and garlic mixture powder (in one bowl), followed by the egg (in a second bowl) and then breadcrumbs (in a third bowl). 

Once the vegetable oil is ready, place the chicken in the skillet, one by one, next to each other. Fry for 6-8 minutes, flipping several times, careful to not burn. Because the chicken breasts were still thick, I ended up frying for 6-8 minutes more so just cut the chicken and make sure it's cooked all the way and lower the heat when needed to prevent burning.

Cook rice separately. Heat the curry sauce over the stove on low for 5-10 minutes. Place the chicken on top of the rice. Add curry sauce on top of the chicken. 

This meal was more amazing than I thought it would be. If you try it, comment below and let me know what you think!