Chicken Katsu Curry
Chicken Katsu Curry

Hello everybody, it’s Drew, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, chicken katsu curry. It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

Chicken Katsu Curry is one of the most well liked of recent trending foods in the world. It is easy, it is quick, it tastes yummy. It’s appreciated by millions every day. Chicken Katsu Curry is something which I have loved my whole life. They are nice and they look wonderful.

This healthier katsu is coated in finely chopped flaked almonds and baked in the oven (rather than fried) until crisp and golden. In today's episode of Wok Wednesday, Jeremy shows us how to make the Japanese classic; Chicken Katsu Curry! Be sure to like, comment and subscribe to our.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook chicken katsu curry using 16 ingredients and 11 steps. Here is how you can achieve that.

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

Instructions to make Chicken Katsu Curry:
  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!

With cooking tips, tricks and foolproof recipes, this fabulous cookbook from Gizzi Erskine will bring a bit of magic to your kitchen. 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. 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. Chicken Noodle Curry Is The Heartwarming Dinner You Need.

So that’s going to wrap this up with this special food chicken katsu curry recipe. Thank you very much for reading. I’m sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!