Hello everybody, it is Jim, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, katsu chicken curry. One of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.
Incredibly Tasty Japanese Chicken Katsu Curry Recipe! Divide the sliced chicken between two plates, pour over the sauce and serve with the rice, salad and lime wedges for squeezing over. 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.
Katsu Chicken Curry is one of the most favored of recent trending foods in the world. It’s enjoyed by millions daily. It’s easy, it is quick, it tastes delicious. Katsu Chicken Curry is something which I have loved my entire life. They’re fine and they look wonderful.
To begin with this particular recipe, we must first prepare a few components. You can cook katsu chicken curry using 13 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Katsu Chicken Curry:
- Take 2 chicken breasts
- Get 3 tbsp plain flour
- Make ready 1 beaten egg
- Take 4 tbsp panko or golden breadcrumbs (or crushed puffed rice!)
- Take For the sauce:
- Make ready 1 onion, sliced
- Take 1 medium carrot, grated
- Take 2 cloves garlic,crushed
- Make ready 2 tbsp plain flour
- Get 1 tbsp curry powder (medium works best)
- Make ready 1 1/2 tbsp soy sauce
- Make ready 500 ml chicken stock1 tsp
- Prepare black pepper
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). Katsu curry is just a variation of Japanese curry with a chicken cutlet on top.
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!
I have used a store-bought block of Japanese curry roux which is commonly used in Japanese households. With the likes of Gizzi Erskine sharing their take on the famous Wagamama katsu chicken curry recipe, it's really taken off over the. This chicken katsu curry recipe is incredible. With cooking tips, tricks and foolproof recipes, this fabulous cookbook from Gizzi Erskine will bring a bit of magic to your kitchen. 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 home.
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