Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, chicken katsu curry. It is one of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
This healthier katsu is coated in finely chopped flaked almonds and baked in the oven (rather than fried) until crisp and golden. 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. Make chicken katsu curry from scratch with japancentre.com's katsu curry recipe.
Chicken Katsu Curry is one of the most popular of current trending foods on earth. It is appreciated by millions daily. It is easy, it’s fast, it tastes delicious. They’re nice and they look wonderful. Chicken Katsu Curry is something that I’ve loved my entire life.
To begin with this recipe, we have to first prepare a few ingredients. You can cook chicken katsu curry using 17 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Chicken Katsu Curry:
- Take Katsu sauce
- Make ready 300 ml chicken stock
- Get 1 teaspoon sugar
- Prepare Splash soy sauce
- Take 1 tspn turmeric
- Prepare 2 tbspn mild curry powder
- Prepare 100 ml coconut milk
- Prepare 1 onion
- Take 2 cloves garlic
- Make ready 1 thumb size piece of ginger
- Make ready Drizzle of oil
- Get Crispy chicken
- Take 2 chicken breasts
- Prepare 50 g plain flour
- Get 2 eggs
- Get 100 g panko breadcrumbs
- Make ready Vegetable oil (enough to cover the chicken)
With cooking tips, tricks and foolproof recipes, this fabulous cookbook from Gizzi Erskine will bring a bit of magic to your kitchen. 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).
Steps to make Chicken Katsu Curry:
- Sauté onions, garlic and ginger in oil till soft. Then add spices and cook for a few minutes. Add flour and cook for a few mins before gradually adding stock. Then simmer and add coconut milk, sugar and soy sauce. Simmer for a few mins then strain through a sieve so you’re left with a silky smooth sauce. This can be left in the fridge for a few days in an air tight container.
- Cut chicken breasts in half (lengthways) and cover with clingfilm and bash with a rolling pin till they become thin. Then dip the chicken into flour, then into the whisked egg and then coat in panko breadcrumbs. Once covered, fry in hot vegetable oil for a few minutes either side until cooked thoroughly inside and crispy on the outside. The vegetable oil should cover the chicken and will sizzle when cooking. Don’t over cook as it can burn easily.
- Serve hot with the katsu sauce. Best served with Jasmin rice and salad or veggies.
This popular Japanese chicken katsu curry is easy to make for a low-cost midweek meal. You can prepare the curry sauce in advance, and the strips of chicken are quick to coat and fry up into hot. One thing that makes chicken katsu curry different to other curries is the breaded and deep fried chicken. Another must when making chicken katsu curry is to ensure the sauce is super smooth. In recent years, Ireland has become known as a serious food destination but as a nation who also knows how to have a good time we still have a few dirty food.
So that’s going to wrap it up for this special food chicken katsu curry recipe. Thank you very much for your time. I’m confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
