Recipe: Delicious Chicken Katsu Curry

Chicken Katsu Curry. Kostenlose Lieferung möglich Ob mild, scharf, grob oder fruchtig, es ist garantiert für jeden eins dabei. Bei uns bekommt ihr die goldene Gewürzmischung aus Fernost in allen Varianten. Chicken katsu curry Coconut rice & zingy pickles "Katsu curry is super-delicious and is one of Japan's most popular dishes.

Then add the garlic and ginger. 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. This recipe combines thick curry sauce with a crisp fried chicken cutlet, perfect for serving on a bed of rice with half a hard boiled egg and a little pickled radish. You can have Chicken Katsu Curry using 16 ingredients and 11 steps. Here is how you achieve it.

Ingredients of Chicken Katsu Curry

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

Warm the rice and divide between bowls. Top with the curry sauce, katsu chicken or tofu, and serve with the cucumber, carrot ribbons, herbs and lime wedges. The secret to Wagamama's signature chicken katsu curry is the combination of curry powder, turmeric, chicken stock, coconut milk and soy sauce, along with onions, garlic and ginger. To adapt this recipe for vegetarians or vegans, you could substitute the chicken with aubergine or sweet potato.

Chicken Katsu Curry instructions

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!.

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. Chicken Cutlet (Japanese version of chicken schnitzel) brings the Japanese curry up to the next level. Boil water in a pot; Place unopend pouch directly in a pot of boiling water. Here, crunchy chicken cutlet or pork cutlet is served over rice and smothered in a creamy curry sauce.