Chicken Katsu With Curry Sauce. In this easy recipe, we will teach you how to prepare Chicken Katsu (fried and breaded cutlet) in two different styles: Curry Chicken Katsu and Chicken. 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. Here's how we make our version - done in an hour - simple!
Slice the chicken into lengths and plate up next to the rice.
Add salad, or wok-fried greens to the plate alongside, then drench in curry sauce.
Top tip for making Wagamama chicken katsu curry.
You can have Chicken Katsu With Curry Sauce using 18 ingredients and 6 steps. Here is how you cook that.
Ingredients of Chicken Katsu With Curry Sauce
- You need of For The Curry Sauce:.
- Prepare 3 tablespoon of curry powder.
- Prepare 1 of large onions, sliced.
- Prepare 1 of carrot, cubed.
- Prepare 1 of large potatoes, cubes.
- Prepare 1 cup of bean.
- It's 4 tablespoons of flour.
- Prepare 1 tablespoon of ketchup.
- You need 1-2 tablespoon of vegan worcestershire sauce or soy sauce.
- You need 4 cups of water.
- It's to taste of Salt and papper.
- It's of For the Chicken :.
- You need 3 of serving chicken breasts fillet.
- It's 2-3 cups of Pablo breadcrumbs.
- It's 1 cup of flour.
- Prepare 3 of eggs, slightly beaten.
- Prepare to taste of Salt and pepper.
- You need of Oil to fry.
You can swap most vegetables out. This healthier katsu is coated in finely chopped flaked almonds and baked in the oven (rather than fried) until crisp Divide the sliced chicken between two plates, pour over the sauce and serve with the rice, salad and lime. A chicken katsu curry is a Japanese staple and mine features a perfectly fried crispy chicken breast and a fab homemade curry sauce. Season the chicken breasts with salt.
Chicken Katsu With Curry Sauce step by step
- Season your chicken breast fillets with salt and freshly ground black pepper..
- In a plate place your bread crumbs, on a separate plate place the flour and, on another plate, place the beaten eggs. Dip both sides of the chicken breast fillets on to the flour, then on to the beaten egg then on to the bread crumbs..
- Heat enough oil for shallow frying in a pan, once it reached 180C carefully lower the chicken katsu and cook in medium low heat until golden and crispy. This will take around 6-8 minutes on each side depending on the thickness of the breast fillets. Remove from pan then set it aside to cool and crisp down..
- In a pot heat oil in medium heat then sauté onions until its soft. Add the carrots and potatoes then continue to sauté for 2 minutes..
- Pour water into the pot, bring it to a boil, Simmer for about 15 minutes or until vegetables are soft. Add curry powder, flour, and mix well, then turn heat to low, let it simmer for 10 minutes until curry sauce is thick. Turn heat off..
- Cut chicken breast into sections, place in the side of plate and topped with curry sauce. Serve while hot..
Enjoy rich and flavorful Japanese curry served with chicken katsu or tonkatsu over rice. The crunchy texture with creamy sauce is simply irresistible. We never get tired of making katsu curry at home because you get to switch things up easily. It's essentially a mix and match dish, where you can pair a. This popular Japanese chicken katsu curry is easy to make for a low-cost midweek meal.
