Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, katsu curry. It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Katsu Curry is one of the most favored of recent trending meals in the world. It’s easy, it is quick, it tastes delicious. It is appreciated by millions daily. Katsu Curry is something that I have loved my whole life. They are fine and they look fantastic.
Katsu Curry (カツカレー) is a combination of Japanese Curry and a panko-breaded cutlet. It is the ultimate comfort dish when you have a craving for a big meal. When I make curry at home, Mr. Chicken Katsu - How To Make Sushi Series.
To begin with this recipe, we have to first prepare a few ingredients. You can cook katsu curry using 20 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Katsu Curry:
- Make ready Katsu curry sauce
- Prepare 2 medium onions
- Make ready 3 small-medium carrots
- Make ready 100 g flour for the sauce
- Make ready 1 Tablespoons Garam masala
- Take 3 Tablespoons Curry powder
- Take 1 Teaspoon Garlic powder/3 garlic cloves finely chopped
- Take 600 ml chicken stock
- Take 1 Tablespoon Honey
- Make ready 1 Tablespoon Soy Sauce
- Get To taste Salt and pepper
- Get Breaded chicken
- Take 700 g Chicken
- Get to taste Salt and pepper
- Get 100 g Flour
- Make ready 2 eggs
- Prepare 2-3 slices bread crumbled
- Take White rice
- Take 60 g Rice per person
- Take to taste Salt
It is served on a large plate and is typically eaten using a spoon or fork. Katsu curry is a wonderful batch cook recipe. Double the quantities for the curry sauce and katsu chicken or tofu and freeze separately for up to two months. Defrost the protein overnight in the fridge.
Instructions to make Katsu Curry:
- Preheat the oven to gas mark 6
- Chop the onions and carrots and add to saucepan and sweat for 10 minutes
- While the carrots/onions are cooking, butterfly and pound the chicken to flatten it to roughly 1cm thickness
- Turn the 2-3 slices of bread to breadcrumbs (use a food processor/manually crumble)
- Place the flour in a bowl, the two raw beaten eggs in a bowl and the breadcrumbs in a final bowl
- Season the chicken with salt and pepper, then coat the chicken in flour, then egg then breadcrumbs then place on a foil lined baking tray and place in the preheated oven for 45 minutes
- Add flour, salt and pepper, garam masala, curry powder, soy sauce and honey to the carrot and onions and stir in. Once added, slowly add and stir the chicken stock to create the sauce. Allow to thicken over time.
- Cook the rice in boiling water and align the rice cooking time to the end of the 45 minute breaded chicken cooking time
- Once the rice has cooked, the chicken is crispy brown and the sauce has thickened, strain the rice, chop the chicken fillets into slices and plate up adding the sauce on top. Enjoy!!
Double the quantities for the curry sauce and katsu chicken or tofu and freeze separately for up to two months. Defrost the protein overnight in the fridge. Chicken Katsu Curry is an absolute favourite - traditionally hailing from Japan, this dish Origins of Japanese curry Curry came to Japan from India via British military officers, which is why Katsu curry. I made a yasai katsu curry or veggie katsu curry, except that it contains no egg in the batter so really it's a vegan katsu curry. Thick slices of juicy aubergine and sweet potato coated in panko.
So that’s going to wrap it up for this special food katsu curry recipe. Thank you very much for your time. I’m confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
