Chicken Curry Tonkatsu
Chicken Curry Tonkatsu

Hello everybody, hope you’re having an incredible day today. Today, we’re going to make a special dish, chicken curry tonkatsu. It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

This is my family recipe for Chicken Katsu - Japanese style fried chicken. Can also be used to make Tonkatsu, just use pork cutlets instead of chicken. Its heart is Indian spices, which were brought through the spice trade to Britain, where we manufactured our first curry powder; then, back again through trade, they went to Japan, along with the French technique of thickening sauces with a roux (fat and flour) - and the katsu curry was born.

Chicken Curry Tonkatsu is one of the most favored of recent trending foods on earth. It’s enjoyed by millions daily. It is easy, it is quick, it tastes yummy. They’re fine and they look wonderful. Chicken Curry Tonkatsu is something that I’ve loved my whole life.

To get started with this recipe, we must first prepare a few components. You can cook chicken curry tonkatsu using 19 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Chicken Curry Tonkatsu:
  1. Take Chicken cutlet
  2. Take 6 chicken breasts
  3. Take Salt
  4. Take Pepper
  5. Take Bread crumbs
  6. Get Cornstarch
  7. Prepare Egg
  8. Prepare Sauce
  9. Make ready 1 box Vermont Curry cubes
  10. Prepare 8 medium baby carrots
  11. Take 3 large potatoes
  12. Take .5 lbs lean ground beef
  13. Take 2 large bell peppers
  14. Get 1 large white onion
  15. Take Optional Egg topping
  16. Make ready Egg
  17. Get Butter
  18. Take Vinegar
  19. Get Spring oniom

You need only a few ingredients and it comes together very quickly. Serve with tonkatsu or barbecue sauce for dipping. 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.

Steps to make Chicken Curry Tonkatsu:
  1. Pound chicken breasts flat. Season with salt and pepper. Coat with cornstarch, egg, and bread crumbs. Set aside. Tip: since the sauce yields up to 10 servings, I usually prepare a lot of the chicken this way and freeze them til the next time we eat this meal.
  2. Cut veggies in large chunks, set aside. Mince onion.
  3. In a large pan, saute onions in very little oil until fragrant. Add ground beef, pepper, and 2 tbsp fish sauce. Stir until beef is nice and cooked.
  4. Add 6 cups of water to the hot pot and allow to boil. Add carrots and potatoes and allow to simmer until veggies are soft.
  5. Turn off heat and add curry cubes. Mix well to disolve.
  6. Turn on heat, add bell peppers and cook until desired crunch is achieved.
  7. Deep fry your chicken cutlets.
  8. Butter up a hot pan. Whisk some eggs with a bit of vinegar and cook slowly in a non stick egg pan.
  9. Plate some rice. Add sauce and put chicken cutlet ontop beside runny scrambled eggs. Garnish with spring onion.

Defrost the protein overnight in the fridge before cooking, and either defrost the sauce in the microwave or fridge before warming through. 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. Today's recipe is a rich and flavorful Japanese katsu curry.

So that is going to wrap this up for this exceptional food chicken curry tonkatsu recipe. Thank you very much for reading. I am sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!