Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, chicken katsu curry. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.
Chicken Katsu Curry is one of the most favored of recent trending meals on earth. It is enjoyed by millions daily. It is simple, it’s quick, it tastes delicious. They’re nice and they look wonderful. Chicken Katsu Curry is something which I’ve loved my entire life.
This healthier katsu is coated in finely chopped flaked almonds and baked in the oven (rather than fried) until crisp and golden. Chicken Katsu Curry is an absolute favourite - traditionally hailing from Japan, this dish compromises of panko breadcrumb coated chicken in a thick curry sauce and rice. Make chicken katsu curry from scratch with japancentre.com's katsu curry recipe.
To get started with this particular recipe, we have to prepare a few ingredients. You can have chicken katsu curry using 16 ingredients and 11 steps. Here is how you cook that.
The ingredients needed to make Chicken Katsu Curry:
- Get Chicken Katsu
- Get 2 Chicken Breasts (pounded until thin)
- Prepare 1 Egg
- Take 1/2 cup Flour
- Take 3/4 cup Japanese Panko-Style Breadcrumbs
- Make ready 1 Salt and Pepper
- Get 1 cup Cooking Oil (for frying)
- Take Curry
- Make ready 1/2 packages Vermont Mild Japanese Curry Sauce (comes with two curry sauce cubes in a package)
- Get 2 large Potatoes (or 3 medium potatoes)
- Make ready 1 large White Onion
- Get 2 medium Carrots
- Get 3 clove Minced Garlic (optional)
- Take 2 cup Water
- Prepare 2 Scallions (for garnish)
- Prepare 3 tbsp Vegetable Oil
With cooking tips, tricks and foolproof recipes, this fabulous cookbook from Gizzi Erskine will bring a bit of magic to your kitchen. Katsu Curry (カツカレー) is a combination of Japanese Curry and a panko-breaded cutlet. Not a big fan of pork or chicken? You can also enjoy Katsu Curry with shrimp or fish (See below).
Instructions to make Chicken Katsu Curry:
- For the curry, peel (optional) and cut up potatoes into wedges. Dice the onion. Peel and chop up the carrots. Mince the garlic.
- In a stewing pot, add oil and garlic in the pot and heat up the garlic and oil at the same time to infuse garlic taste.
- When the garlic starts to turn a golden color, add in diced onion and cook until onion is translucent.
- When the onion starts to take on a little color, add in potatoes, carrots, and water. Bring to a boil.
- When the soup comes to a boil, turn down the heat and leave it to simmer for about 30 minutes our until the potatoes are knife-tender.
- After the potatoes become tender, break up the curry cubes and add to the pot of veggies. Turn down the heat to low and stir the curry into the soup to thicken. Stirring occasionally for about 20 minutes. (I'm using Vermont brand curry sauce, but you can definitely use any other curry sauce recipe you like)
- While the curry is thickening, start pounding both chicken breasts flat with either the smooth side of a meat tenderizer, a rolling pin, or the palm of your hands! (Great stress reliever).
- Season the chicken on both sides with salt and pepper.
- Separate the flour, egg (cracked and beaten), and panko in three different shallow plates. Start dredging and chicken. Toss the chicken in the flour until coated, shake off any excess flour, and soak in the beaten egg until covered. Pick up the chicken and then toss the chicken in the bread crumbs, pressing the crumbs into the chicken. Repeat with other chicken breast let the chicken rest while the oil is heating.
- Heat the oil in a high-side pan on medium heat. To tell if the oil is ready, drop a bread crumb into the oil and watch for a light crackle sound. Drop the chicken in the oil and cook for 3 minutes on each side. Drain on paper towels and slice into strips.
- Serve your curry on a bed of fluffy rice and top with crispy chicken and sliced scallions. Voila!
This popular Japanese chicken katsu curry is easy to make for a low-cost midweek meal. You can prepare the curry sauce in advance, and the strips of chicken are quick to coat and fry up into hot. One thing that makes chicken katsu curry different to other curries is the breaded and deep fried chicken. Another must when making chicken katsu curry is to ensure the sauce is super smooth. In recent years, Ireland has become known as a serious food destination but as a nation who also knows how to have a good time we still have a few dirty food.
So that is going to wrap it up for this special food chicken katsu curry recipe. Thanks so much for reading. I’m confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!