CoCo's {Comfort} Curry

A friend of mine shared a recipe for "CoCo Curry House Ichibanya" style curry. Since everyone orders their curry differently, I adapted the recipe to match what I usually order.


It was looking pretty promising here, but the proof is in the tasting.



Oh my goodness, it was heavenly! I liked it better than CoCo's actually...I think because it was fresher. Although, it does take some work, so there is something to be said for just letting CoCo make it for you. {Is there a CoCo?} Since we only eat here once a month or less, I don't know how often I'll actually make it myself. Anyway, I made it with too many potatoes, as pictured above, but I adjusted that in the following recipe, which I am sharing here for your enjoyment. Japanese curry is different than Thai or Indian (even though I love them all), so any substitutions or additions will alter the flavor. You should be able to find S&B Curry blocks.

I hope you like it!


Chicken Cutlet Curry with Vegetables

6 servings medium grain white rice, cooked and kept warm

4 pieces of bacon, chopped

1 onion, large dice

2 carrots, sliced

2 medium potatoes, cubed

5 cups water

2 blocks S&B Golden® curry sauce mix (mild or med/hot)*

6 boneless, skinless chicken breasts

3 eggs, beaten

3 cups panko breadcrumbs (1 bag)

salt, pepper and cayenne (if desired)

3 to 6 T peanut oil

Directions:

In large stir fry pan or wok on medium heat, cook bacon until just crispy. Add onion, carrots and potatoes into bacon and grease and sauté about 5 minutes. Add water and both bricks of curry sauce mix to vegetables. Let simmer to thicken and allow vegetables to cook through, stirring occasionally while preparing chicken.

Place chicken breasts into a ziploc bag and seal. Using a rubber mallet (or meat tenderizer, rolling pin, etc.) pound them out to about 1/2 inch thickness.

In pie plate, combine breadcrumbs with salt, pepper and other seasonings, if desired. Dredge chicken in egg then in breadcrumbs until evenly coated.

Cook chicken in large skillet in peanut oil over medium-high heat. (More oil might be needed to cover the bottom of the pan...depending on the size of your pan.) Cook about 5 minute each side, until chicken is cooked through. (If all six breasts won't fit in your pan at once, cook three at a time, keeping the first batch warm.) Slice each breast into strips when finished cooking, but keep strips together.

To arrange dish, place serving of rice on plate, top with sliced chicken breast, then top with sauce.

*If you like any spiciness at all, I would recommend the med/hot or hot. It’s not that hot. The mild has zero spice. Other curry powders have a different flavor, so I wouldn't recommend adding any other curry powder.