Easiest Way to Cook Perfect Chicken Curry Tonkatsu

Chicken Curry Tonkatsu. Today's recipe is a rich and flavorful Japanese katsu curry. Here, crunchy chicken cutlet or pork cutlet is served over rice and smothered in a creamy curry sauce. It is the ultimate comfort dish!

Chicken Curry Tonkatsu Fact: Chicken katsu curry is known as a western style dish in Japan. Fry the onions and carrots until the onion is soft and translucent. Then add the garlic and ginger. You can cook Chicken Curry Tonkatsu using 19 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Chicken Curry Tonkatsu

  1. It's of Chicken cutlet.
  2. It's 6 of chicken breasts.
  3. It's of Salt.
  4. It's of Pepper.
  5. You need of Bread crumbs.
  6. It's of Cornstarch.
  7. It's of Egg.
  8. You need of Sauce.
  9. You need 1 box of Vermont Curry cubes.
  10. It's 8 of medium baby carrots.
  11. You need 3 of large potatoes.
  12. Prepare .5 lbs of lean ground beef.
  13. You need 2 of large bell peppers.
  14. Prepare 1 of large white onion.
  15. You need of Optional Egg topping.
  16. It's of Egg.
  17. It's of Butter.
  18. Prepare of Vinegar.
  19. Prepare of Spring oniom.

Katsu curry is just a variation of Japanese curry with a chicken cutlet on top. I have used a store-bought block of Japanese curry roux which is commonly used in Japanese households. Chicken Cutlet (Japanese version of chicken schnitzel) brings the Japanese curry up to the next level. Double the quantities for the curry sauce and katsu chicken or tofu and freeze separately for up to two months.

Chicken Curry Tonkatsu instructions

  1. Pound chicken breasts flat. Season with salt and pepper. Coat with cornstarch, egg, and bread crumbs. Set aside. Tip: since the sauce yields up to 10 servings, I usually prepare a lot of the chicken this way and freeze them til the next time we eat this meal..
  2. Cut veggies in large chunks, set aside. Mince onion..
  3. In a large pan, saute onions in very little oil until fragrant. Add ground beef, pepper, and 2 tbsp fish sauce. Stir until beef is nice and cooked..
  4. Add 6 cups of water to the hot pot and allow to boil. Add carrots and potatoes and allow to simmer until veggies are soft..
  5. Turn off heat and add curry cubes. Mix well to disolve..
  6. Turn on heat, add bell peppers and cook until desired crunch is achieved..
  7. Deep fry your chicken cutlets..
  8. Butter up a hot pan. Whisk some eggs with a bit of vinegar and cook slowly in a non stick egg pan..
  9. Plate some rice. Add sauce and put chicken cutlet ontop beside runny scrambled eggs. Garnish with spring onion..

Defrost the protein overnight in the fridge before cooking, and either defrost the sauce in the microwave or fridge before warming through. Pour in sake and cook, scraping up brown bits on bottom of pan, until liquid is. Chicken Katsu Curry is one of the most popular Japanese foods and it's not surprise why! Art of cutting vegetables the Japanese way for Katsu Curry The hero ingredients of the Katsu Curry is Katsu of course so the veggies in the curry need to be cut unobtrusively. In Japanese recipes, Katsu is basically a simple dish of breaded and fried meat cutlets.

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