Japanese chicken katsu curry ko

Updated at: Thu, 17 Aug 2023 05:38:00 GMT

Step 1

Method

Step 2

Cut the vegetables into chunks:

Step 3

Cut 1 large onion 1 large, potato and 1 carrot into small chunks before adding them to a large pan half filled with water.

Step 4

Cook the rice:

Step 5

Bring the water to boil and then simmer for 20 minutes or until the vegetables are soft. It is a good idea to start cooking your rice now.

Step 6

Add the curry roux:

Step 7

Remove the saucepan from the heat. Add 4-5 blocks of curry roux to the pot with vegetables. Turn on the heat to low and allow to simmer for 10 minutes. Keep mixing until the curry sauce is thick and smooth.

Step 8

Prepare the chicken katsu:

Step 9

While the curry is infusing, season your chicken breast pieces with salt and pepper before covering with flour first and then raw egg, then panko breadcrumbs.

Step 10

Deep fry the chicken katsu:

Step 11

Heat up the oil in a separate saucepan to 180°C and carefully lower the cutlets into the oil and cook them for a few minutes on both sides until they become a golden brown colour.

Step 12

Garnish and enjoy:

Step 13

Slice the cooked chicken katsu into strips and lay over a bed of rice before adding the curry sauce. Garnish with fukujinzuke pickled radish, tonkatsu sauce, and boiled egg halves. Enjoy

↑Support creators by visiting their site 😊

0 liked

0 disliked