Marine Recreates CoCo's Ichibanya Chicken Cutlet Curry

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  • čas přidán 25. 03. 2023
  • Ingredients:
    DB180 Spicy Garlic Rub
    Smokin’ Ghost Haunted Heat BBQ Sauce
    Wilsonshire Sauce
    ½ white onion
    Handful of mushrooms sliced
    6 pieces of bacon
    Chicken Bouillon
    French Fried Onions
    Golden Curry Mix
    Curry Powder
    2 chicken breasts fileted in half to make thin chicken cutlets
    Panko bread crumbs
    Flour
    Eggs
    Cheese (your pick)
    Naan Bread
    White rice
    Instructions for the sauce:
    Start by putting some vegetable oil in a pot. Cook the onions and mushrooms until about half way cooked and starting to get some color. Add the bacon and simmer until partially cooked. Add in enough water to cover the mixture and let simmer for 5 minutes.
    Add in 1 Tablespoon of Chicken Bouillon and one handful of french fried onions.
    Simmer for 5 more minutes, remove, and cool enough to blend into a gravy consistency.
    Add in 4 cubes of curry mix and 1 Tablespoon of curry powder.
    Cook until mixed well and add DB180 Spicy garlic, Smokin’ Ghost Haunted Heat BBQ Sauce, and Wilsonshire sauce to taste.
    Mix until all ingredients are incorporated. Keep warm until chicken is done. Add water if it gets too thick.
    Chicken Cutlets Instructions:
    Dredge chicken in eggs and a flour/panko/french fried onions mix.
    Heat oil to 350. Fry until golden brown and chicken reaches 157 degrees or golden brown.
    Assembly:
    Place a bed of rice on one half of the plate. Slice your chicken cutlets and place leaned up against and over the rice. Add curry sauce to the other half of the plate, overlaying the chicken slightly.
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