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"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. Katsu curry is just a variation of Japanese curry with a chicken cutlet on top.
Chicken Curry Tonkatsu is one of the most favored of recent trending foods on earth. It's easy, it is fast, it tastes yummy. It is appreciated by millions daily. They are fine and they look fantastic. Chicken Curry Tonkatsu is something which I've loved my whole life.
To get started with this particular recipe, we must prepare a few components. You can have chicken curry tonkatsu using 19 ingredients and 9 steps. Here is how you cook it.
Ingredients needed to cook Chicken Curry Tonkatsu:
- Chicken cutlet
- 6 chicken breasts
- Salt
- Pepper
- Bread crumbs
- Cornstarch
- Egg
- Sauce
- 1 box Vermont Curry cubes
- 8 medium baby carrots
- 3 large potatoes
- .5 lbs lean ground beef
- 2 large bell peppers
- 1 large white onion
- Optional Egg topping
- Egg
- Butter
- Vinegar
- Spring oniom
The Japanese absolutely love curry and deep-fried food. Fact: Chicken katsu curry is known as a western style dish in Japan. Fry the onions and carrots until the onion is soft and translucent. Then add the garlic and ginger.
Instructions to make Chicken Curry Tonkatsu:
- 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.
For the sauce, start to soften the onions, garlic and ginger. Allow to sit on a low to medium heat. 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 before cooking, and either defrost the sauce in the microwave or fridge before warming through. This is my family recipe for Chicken Katsu - Japanese style fried chicken.
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