Chicken Curry Tonkatsu. Enjoy rich and flavorful Japanese curry served with chicken katsu or tonkatsu over rice. The crunchy texture with creamy sauce is simply irresistible. In this easy recipe, we will teach you how to prepare Chicken Katsu (fried and breaded cutlet) in two different styles: Curry Chicken Katsu and Chicken.
Serve with white rice and tonkatsu sauce. Make chicken katsu curry from scratch with japancentre.com's katsu curry recipe. What better way is there to unwind after a long day than with a flavoursome Japanese katsu curry? You can have Chicken Curry Tonkatsu using 19 ingredients and 9 steps. Here is how you achieve that.
Ingredients of Chicken Curry Tonkatsu
- You need of Chicken cutlet.
- You need 6 of chicken breasts.
- Prepare of Salt.
- Prepare of Pepper.
- You need of Bread crumbs.
- It’s of Cornstarch.
- Prepare of Egg.
- Prepare of Sauce.
- Prepare 1 box of Vermont Curry cubes.
- It’s 8 of medium baby carrots.
- You need 3 of large potatoes.
- Prepare .5 lbs of lean ground beef.
- You need 2 of large bell peppers.
- You need 1 of large white onion.
- You need of Optional Egg topping.
- It’s of Egg.
- Prepare of Butter.
- Prepare of Vinegar.
- You need of Spring oniom.
Japanese-style curry sauce: This is my own customized version, making it from scratch, all in one pan. You could always go the easy way and get the curry roux from your local Asian grocery though. Juicy chicken or pork cutlets in an incredibly crisp layer of golden-brown bread crumbs, with a sweet-and-savory sauce and a side of crisp shredded cabbage and steamed white rice, is a simple and. Tonkatsu is a fried Japanese pork cutlet that's usually served with a sweet and savory spiced fruit sauce.
Chicken Curry Tonkatsu instructions
- 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..
- Cut veggies in large chunks, set aside. Mince onion..
- 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..
- 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..
- Turn off heat and add curry cubes. Mix well to disolve..
- Turn on heat, add bell peppers and cook until desired crunch is achieved..
- Deep fry your chicken cutlets..
- Butter up a hot pan. Whisk some eggs with a bit of vinegar and cook slowly in a non stick egg pan..
- Plate some rice. Add sauce and put chicken cutlet ontop beside runny scrambled eggs. Garnish with spring onion..
My version features a tender thick-cut rib-chop that's been dredged in panko breadcrumbs and. Chicken katsu is generally served with tonkatsu sauce (とんかつソース), a thick In Hawaii, chicken katsu is as common as tonkatsu (pork cutlets). It is also served in place of tonkatsu in katsu curry. Make Easy Japanese Instant Pot Katsu Curry (Pressure Cooker Katsu Curry) – Tonkatsu Pork Cutlets. Crispy, tender chops with sweet Japanese curry over rice.
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