Chicken Katsu Curry - Family warmth and closeness is often obtained in easy methods. A single of them is cooking and serving meals for the loved ones. As a housewife, of course you don't wish to miss a meal collectively ideal? Cuisine can also be the key to a pleased family members, lots of feel homesick simply because their cooking has been discovered elsewhere.
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Chicken Katsu Curry is one of the most well liked of current trending foods on earth. It is easy, it’s quick, it tastes yummy. It is appreciated by millions daily. Chicken Katsu Curry is something that I’ve loved my entire life. They are fine and they look wonderful.
"Katsu curry is super-delicious and is one of Japan's most popular dishes. 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 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.
To get started with this particular recipe, we have to prepare a few ingredients. You can have chicken katsu curry using 17 ingredients and 3 steps. Here is how you cook that.
Composition needed to serve Chicken Katsu Curry:
- Katsu sauce
- 300 ml chicken stock
- 1 teaspoon sugar
- Splash soy sauce
- 1 tspn turmeric
- 2 tbspn mild curry powder
- 100 ml coconut milk
- 1 onion
- 2 cloves garlic
- 1 thumb size piece of ginger
- Drizzle of oil
- Crispy chicken
- 2 chicken breasts
- 50 g plain flour
- 2 eggs
- 100 g panko breadcrumbs
- Vegetable oil (enough to cover the chicken)
The chicken breast will stay juicy because it is covered with curry sauce. This Japanese chicken katsu curry is an easy low-cost meal. You can prepare the sauce in advance, and quickly fry the strips of chicken just before serving. For the sauce, start to soften the onions, garlic and ginger.
Instructions to serve Chicken Katsu Curry:
- Sauté onions, garlic and ginger in oil till soft. Then add spices and cook for a few minutes. Add flour and cook for a few mins before gradually adding stock. Then simmer and add coconut milk, sugar and soy sauce. Simmer for a few mins then strain through a sieve so you’re left with a silky smooth sauce. This can be left in the fridge for a few days in an air tight container.
- Cut chicken breasts in half (lengthways) and cover with clingfilm and bash with a rolling pin till they become thin. Then dip the chicken into flour, then into the whisked egg and then coat in panko breadcrumbs. Once covered, fry in hot vegetable oil for a few minutes either side until cooked thoroughly inside and crispy on the outside. The vegetable oil should cover the chicken and will sizzle when cooking. Don’t over cook as it can burn easily.
- Serve hot with the katsu sauce. Best served with Jasmin rice and salad or veggies.
Allow to sit on a low to medium heat. 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. For the curry sauce: Heat oil in medium non-stick saucepan, add onion and garlic and cook until softened.
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