Apple Curry Chicken Cutlet Rice Bowl
The Golden Recipe for Apple Curry Chicken Cutlet Rice Bowl
Enjoy a special Japanese-style Chicken Cutlet Curry Rice Bowl at home! This dish features a unique curry enriched with fresh apples for a delightful sweetness and depth of flavor, perfectly complemented by crispy chicken cutlets. A nutritious and satisfying one-bowl meal that even kids will love.
Curry Base Ingredients- Curry 200g (block or powder)
- 1 Onion (medium size)
- 1 Potato (medium size)
- 1/2 Carrot
- 800ml Water
- 1 Apple (sweet variety)
- 2 Tbsp Cooking Oil
- 1 tsp Turmeric Powder (optional, for enhanced flavor)
Cooking Instructions
Step 1
Peel and core the apple. Place the apple and 20ml of water in a blender and process until smooth to create an apple puree. This step adds a subtle sweetness and depth to the curry.
Step 2
Peel and dice the onion into bite-sized pieces, about 1.5cm. For a neater appearance, make diagonal cuts along the sides of the onion before dicing; this helps maintain its shape as it cooks.
Step 3
Peel and dice the potato into similar-sized pieces as the onion. Potatoes contribute to the creamy texture of the curry.
Step 4
Peel and chop the carrot into pieces similar in size to the onion and potato. If your child dislikes carrots, you can add them to the blender along with the apple in Step 1 to mask their presence and ensure they eat them.
Step 5
Heat 2 tablespoons of cooking oil in a pan over medium heat. Add the diced onions, potatoes, and carrots and sauté until they become tender and slightly sweet. Once the vegetables are softened, pour in the prepared apple puree (with water) and bring to a simmer. Cook over medium-low heat until the potatoes are fully tender.
Step 6
When the potatoes are almost cooked, add the curry roux (block or powder) and stir well to dissolve. Cook, stirring constantly, until the curry thickens smoothly without lumps. Adding 1 teaspoon of turmeric powder can enhance the curry’s flavor and color. Simmer over low heat until the desired consistency is reached.
Step 7
Carefully trim the boneless chicken thighs and then butterfly them by slicing horizontally almost all the way through, allowing you to open them up like a book. This ensures even cooking and a tender texture.
Step 8
Divide the butterflied chicken into three equal thickness segments. Make shallow cuts into the thinnest segment, akin to thinly slicing a fillet, to further flatten the chicken. This technique helps the chicken cook quickly and evenly when fried.
Step 9
Brush the flattened chicken with 20ml of mirin or sake to tenderize and remove any gamey odor. Then, dredge the chicken evenly in 1 cup of all-purpose flour, shaking off any excess. The flour acts as a binder for the egg wash.
Step 10
Prepare the coating for your crispy chicken cutlets. Whisk 1 egg in a bowl to create an egg wash. Spread 2 cups of panko breadcrumbs on a shallow plate or tray.
Step 11
If the egg wash seems too thick, add 20ml of water to achieve a smooth, drizzly consistency. This ensures the egg wash coats the chicken evenly, allowing the breadcrumbs to adhere well.
Step 12
Dip the floured chicken into the egg wash, letting any excess drip off, and then coat thoroughly with the panko breadcrumbs. Gently press the breadcrumbs onto the chicken to ensure they stick firmly. For an extra crispy cutlet, consider using two types of breadcrumbs and refrigerating the coated chicken overnight before frying.
Step 13
To test the oil temperature for frying, drop a few breadcrumbs into the hot oil. If they sizzle and float with small bubbles forming around them, the oil is ready at 170-180°C (340-350°F). Alternatively, insert a wooden chopstick into the oil; if constant, steady bubbles rise around it, the oil is at the correct temperature.
Step 14
Carefully place the breaded chicken cutlets into the preheated oil (170-180°C). Fry for about 4-5 minutes, turning occasionally, until golden brown and cooked through. Remove the fried cutlets and drain on paper towels. Serve the crispy chicken cutlets over hot rice and generously ladle the prepared apple curry over the top for a delicious Apple Curry Chicken Cutlet Rice Bowl.
