Hey everyone, it’s John, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, katsu chicken curry. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Katsu Chicken Curry is one of the most popular of current trending meals on earth. It’s simple, it’s fast, it tastes yummy. It is enjoyed by millions every day. Katsu Chicken Curry is something which I’ve loved my entire life. They’re fine and they look wonderful.
"Katsu curry is super-delicious and is one of Japan's most popular dishes. Its heart is Indian spices, which were brought through the spice trade to Britain, where we manufactured our first curry powder; then, back again through trade, they went to Japan, along with the French technique of thickening sauces with a roux (fat and flour) - and the katsu curry was born. 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.
To get started with this particular recipe, we must first prepare a few components. You can have katsu chicken curry using 13 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Katsu Chicken Curry:
- Take 2 chicken breasts
- Make ready 3 tbsp plain flour
- Prepare 1 beaten egg
- Make ready 4 tbsp panko or golden breadcrumbs (or crushed puffed rice!)
- Make ready For the sauce:
- Prepare 1 onion, sliced
- Prepare 1 medium carrot, grated
- Make ready 2 cloves garlic,crushed
- Make ready 2 tbsp plain flour
- Prepare 1 tbsp curry powder (medium works best)
- Get 1 1/2 tbsp soy sauce
- Get 500 ml chicken stock1 tsp
- Make ready black pepper
Katsu curry is a wonderful batch cook recipe. Double the quantities for the curry sauce and katsu chicken or tofu and freeze separately for up to two months. Defrost the protein overnight in the fridge before cooking, and either defrost the sauce in the microwave or fridge before warming through. For the sauce, start to soften the onions, garlic and ginger.
Instructions to make Katsu Chicken Curry:
- Place the chicken between two pieces of cling film & bash with a rolling pin until they are even thickness. Put the flour, egg & breadcrumbs into shallow dishes or plates. Dip each chicken breast first into the flour, then the egg & finally the breadcrumbs making sure they are evenly coated. Place on to a plate or tray, cover with cling film & put in the fridge for 15 minutes.
- To make the sauce heat 2 tbsp of oil in a large frying pan over a medium heat. Cook the onion & carrot for 2 minutes then add the garlic. Cook until soft then stir in the flour & curry powder. Keep stirring for about 3 minutes to cook out the flour. Gradually add the stock stirring well to keep it smooth. Pour in the soy sauce & season with pepper. Allow to simmer for 10 minutes then set aside & keep warm while you cook the chicken.
- Carefully add the coated chicken & cook for about 5 minutes until golden then turn it over & cook for another 5 minutes. Set aside on a chopping board to rest for a minute. Slice the chicken into strips.
- Serve the chicken with rice with the sauce on top, on the side over the rice or however you like!
Allow to sit on a low to medium heat. 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. This Katsu Chicken Curry is perfect if you're following a calorie controlled diet and fits well with any one of the major diet plans such as Weight Watchers.
So that’s going to wrap it up with this exceptional food katsu chicken curry recipe. Thank you very much for your time. I am confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
