Japanese Curry with Jersey Sweet Potatoes and Panko Chicken

A comforting and flavorful Japanese curry featuring sweet Jersey sweet potatoes and crispy panko-breaded chicken cutlets. Served with fluffy steamed rice for a complete and satisfying meal.

Prep Time

25 minutes

Total Time

1 hour 5 minutes

Calories

850 kcal

Difficulty

Medium

Equipment

5 items

Cost

£4.02/serving

Season:

☀️ Summer

Meal Type:

Dinner•Snack•Bread

Cuisine:

Jersey•Indian•Japanese

Main Ingredient:

Chicken•Rice

Mood:

Comfort Food

Ingredients

Servings

4Boneless, skinless chicken breasts(About 6oz each)

£6.50

1teaspoonSalt(Or to taste)

£0.05

0.5teaspoonBlack pepper(Or to taste)

£0.10

0.5cupAll-purpose flour

£0.15

2Eggs(Lightly beaten)

£0.60

2cupsPanko breadcrumbs

£1.50

0.5cupVegetable oil(For frying)

£0.40

1packageJapanese curry roux(Your favorite brand (e.g., Golden Curry, Java Curry))

£2.50

1Yellow onion(Large, chopped)

£0.50

2Jersey Sweet potatoes(Medium, peeled and cubed)

£1.20

2Carrots(Medium, peeled and sliced)

£0.30

4cupsChicken broth(Low sodium)

£1.00

1tablespoonSoy sauce(Optional, for added flavor)

£0.10

1tablespoonHoney or Mirin(Optional, for a touch of sweetness)

£0.20

4cupsCooked rice(For serving)

£1.00

1cupWater(For adjusting consistency)

Total Cost

£16.10

£4.02 per serving

Instructions

1.
Prepare the chicken: Pound the chicken breasts to an even thickness (about 1/2 inch). Season with salt and pepper.
2.
Bread the chicken: Set up a breading station with flour in one shallow dish, beaten eggs in another, and panko breadcrumbs in a third. Dredge each chicken breast in flour, then dip in egg, and finally coat thoroughly with panko breadcrumbs. Gently press the breadcrumbs to adhere.
3.
Fry the chicken: Heat vegetable oil in a large skillet over medium-high heat. Carefully place the breaded chicken cutlets in the hot oil and fry for 3-4 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and place on a wire rack to drain excess oil.
4.
Prepare the curry: In a large pot or Dutch oven, heat a tablespoon of vegetable oil over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes.
5.
Add vegetables: Add the cubed sweet potatoes and sliced carrots to the pot and cook for another 5 minutes, stirring occasionally.
6.
Add broth and simmer: Pour in the chicken broth and bring to a simmer. Reduce heat to low, cover, and simmer for 15-20 minutes, or until the sweet potatoes and carrots are tender.
7.
Add curry roux: Remove the pot from heat. Break the Japanese curry roux into pieces and add it to the pot. Stir until the roux is completely dissolved and the curry thickens. If the curry is too thick, add water to reach desired consistency.
8.
Season (optional): Stir in soy sauce and honey/mirin (if using) to taste. Adjust seasoning as needed.
9.
Serve: Serve the Japanese curry over a bed of steamed rice. Top with a crispy panko-breaded chicken cutlet. Enjoy!

Buy ingredients on Loop

My Notes

Nutrition Information

Nutrition per serving (550g)

850 kcal / 3556 kJ

Carbs

80g

31% of RDA

Fat

35g

50% of RDA

Protein

55g

110% of RDA

Detailed Breakdown

Fibre

8 g

27% of RDA

Sugar

20 g

22% of RDA

Sodium

1200 mg

52% of RDA

Saturated Fat

8 g

40% of RDA

Chef's Tips

For extra crispy chicken, double dip in egg and panko breadcrumbs.

You can use other vegetables like potatoes, bell peppers, or zucchini in the curry.

Adjust the amount of curry roux to your preferred level of thickness.

Leftover curry tastes even better the next day! Store in an airtight container in the refrigerator.

Cooking Equipment

Large pot or Dutch oven

Two shallow dishes

Large skillet or frying pan

Rice cooker (optional)

Wire rack

Wine Pairings

No wine pairing suggestions available for this recipe.

Share recipe

Loading recipe...