Steps to Make Speedy Chicken Katsu Curry

Chicken Katsu Curry Recipe. How to prepare it? What are the ingredients? Cooking tips and more… It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty.

This healthier katsu is coated in finely chopped flaked almonds and baked in the oven (rather than fried) until crisp and golden. Finally a dish we can all make and eat without hours of prep!

Here is the best “Chicken Katsu Curry” recipe we have found so far. This is gonna really delicious.

Ingredients of Chicken Katsu Curry

1. Take of Chicken Katsu.
2. Prepare 2 of Chicken Breasts (pounded until thin).
3. It’s 1 of Egg.
4. Prepare 1/2 cup of Flour.
5. You need 3/4 cup of Japanese Panko-Style Breadcrumbs.
6. Make ready 1 of Salt and Pepper.
7. It’s 1 cup of Cooking Oil (for frying).
8. Prepare of Curry.
9. It’s 1/2 packages of Vermont Mild Japanese Curry Sauce (comes with two curry sauce cubes in a package).
10. Take 2 large of Potatoes (or 3 medium potatoes).
11. Take 1 large of White Onion.
12. Prepare 2 medium of Carrots.
13. Prepare 3 clove of Minced Garlic (optional).
14. Make ready 2 cup of Water.
15. You need 2 of Scallions (for garnish).
16. Make ready 3 tbsp of Vegetable Oil.

With the likes of Gizzi Erskine sharing their take on the famous Wagamama katsu chicken curry recipe, it's really taken off over the.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.With cooking tips, tricks and foolproof recipes, this fabulous cookbook from Gizzi Erskine will bring a bit of magic to your kitchen.

Chicken Katsu Curry instructions

1. For the curry, peel (optional) and cut up potatoes into wedges. Dice the onion. Peel and chop up the carrots. Mince the garlic..
2. 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..
3. When the garlic starts to turn a golden color, add in diced onion and cook until onion is translucent..
4. When the onion starts to take on a little color, add in potatoes, carrots, and water. Bring to a boil..
5. 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..
6. 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).
7. 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)..
8. Season the chicken on both sides with salt and pepper..
9. 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..
10. 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..
11. Serve your curry on a bed of fluffy rice and top with crispy chicken and sliced scallions. Voila!.

You can prepare the curry sauce in advance, and the strips of chicken are quick to coat and fry up into hot.Make chicken katsu curry from scratch with japancentre.com's katsu curry recipe.There used to be a Wagamama's restaurant in Zurich which we really enjoyed visiting, often to satisfy my cravings for ramen, but mostly because they had a great kids' menu and a.

This is my version of the delicious Japanese katsu curry that they serve at Wagamama.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).If you always order the katsu curry when you eat out in Japanese restaurants, you'll be surprised to learn how easy it is to make at.