Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, chicken katsu curry. It is one of my favorites food recipes. This time, I am going to make it a bit unique. 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. With the likes of Gizzi Erskine sharing their take on the famous Wagamama katsu chicken curry recipe, it's really taken off over the. Chicken katsu curry is so simple to make at home.
Chicken Katsu Curry is one of the most favored of current trending foods on earth. It is easy, it is fast, it tastes delicious. It is enjoyed by millions daily. They’re nice and they look wonderful. Chicken Katsu Curry is something which I have loved my whole life.
To get started with this particular recipe, we must first prepare a few components. You can have chicken katsu curry using 16 ingredients and 11 steps. Here is how you cook that.
The ingredients needed to make Chicken Katsu Curry:
- Make ready Chicken Katsu
- Get 2 Chicken Breasts (pounded until thin)
- Prepare 1 Egg
- Prepare 1/2 cup Flour
- Make ready 3/4 cup Japanese Panko-Style Breadcrumbs
- Take 1 Salt and Pepper
- Take 1 cup Cooking Oil (for frying)
- Make ready Curry
- Prepare 1/2 packages Vermont Mild Japanese Curry Sauce (comes with two curry sauce cubes in a package)
- Get 2 large Potatoes (or 3 medium potatoes)
- Take 1 large White Onion
- Make ready 2 medium Carrots
- Take 3 clove Minced Garlic (optional)
- Get 2 cup Water
- Prepare 2 Scallions (for garnish)
- Take 3 tbsp Vegetable Oil
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. I have used a store-bought block of Japanese curry roux which is commonly used in Japanese households.
Steps to make Chicken Katsu Curry:
- For the curry, peel (optional) and cut up potatoes into wedges. Dice the onion. Peel and chop up the carrots. Mince the garlic.
- 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.
- When the garlic starts to turn a golden color, add in diced onion and cook until onion is translucent.
- When the onion starts to take on a little color, add in potatoes, carrots, and water. Bring to a boil.
- 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.
- 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)
- 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).
- Season the chicken on both sides with salt and pepper.
- 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.
- 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.
- Serve your curry on a bed of fluffy rice and top with crispy chicken and sliced scallions. Voila!
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. This is my version of the delicious Japanese katsu curry that they serve at Wagamama. 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.
So that’s going to wrap this up with this exceptional food chicken katsu curry recipe. Thank you very much for reading. I am confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
