How to Make Chicken Katsu Curry - Step by Step instructions

0:06 Introduction
0:32 Curry Sauce - Ingredients
0:54 Curry Sauce - Let’s Cook
2:57 Breaded Chicken
3:01 Breaded Chicken - Ingredients
3:12 Breaded Chicken - Preparation
4:16 Breaded Chicken - Coating The Chicken
5:03 Breaded Chicken - Let’s Cook
6:15 Chicken Katsu Curry Serve
Ingredients
2-3 tablespoons vegetable oil
1 onion, finely chopped
1 garlic clove, crushed
2.5cm piece of ginger, peeled and grated
1 teaspoon turmeric
2 heaped tablespoons mild curry powder
1 tablespoon plain flour
300ml Chicken or Vegetable
Stock (see page 165 or 163)
100ml coconut milk
1 teaspoon light soy sauce
1 teaspoon caster sugar, to taste
• Place the oil in a saucepan over a medium heat.
• Add the onion, garlic and ginger and cook until softened.
• Lower the heat, add the spices and cook to 2-3 minutes.
• Add the flour and stir over the heat to cook it out,
• then slowly add the chicken or vegetable stock.
• Bring to a simmer and add the coconut milk, soy sauce and sugar, to taste.
• For a perfectly smooth sauce, pass the mixture through a sieve.
Store in an airtight container in the fridge for up to 3 days.
-------------
Chicken
Ingredients
2 skinless chicken breasts
50g plain flour
2 eggs, lightly beaten
100g panko breadcrumbs
75ml vegetable oil, for deep-frying
• With a sharp knife, cut each chicken breast almost in half and open it out like a book.
• Place both between two pieces of clingfilm
• and bash with a rolling pin to flatten to about 1cm thick.
• Place the flour, eggs and breadcrumbs in 3 separate shallow bowls
• Dip each chicken breast first in flour, then
egg, and finally, breadcrumbs, ensuring each breast is coated well.
• Place the oil in a medium saucepan over medium-high heat.
• To test if the oil is hot enough to fry, drop some breadcrumbs
into the oil - if they sink, the oil is not hot enough and, if they
quickly burn, then the oil is too hot, but if they bubble and float
to the top, the oil is just right.
• Deep-fry 1 coated breast at a time, so as not to overcrowd the pan,
o for 3-4 minutes on each side
o then transfer to a plate lined with kitchen paper to soak up any excess oil.
o Set aside and keep warm.
Serve
• To serve, spoon a portion of rice onto 2 serving plates.
With a sharp knife, slice the deep-fried chicken breasts into strips at an angle.
• Arrange on top of the rice.
• Ladle the curry sauce over the chicken and rice and place the salad on the side with a drizzle of dressing and a little pickled radish.
• Serve immediately.

[@hyacinthimpredo]

Looks delicious, presentable plating ❤

[@rhaframalvlog2216]

Wow yummy

[@user-nt8ym1rn1e]

Yummy

[@punzalanleah7203]

Wow!yummy💛💛💛

[@MariellaApdo]

Yummy 🤤🤤🤤

[@user-ue8lv9bz5n]

Yum😋❤️

[@marissapratt7662]

Try the recipe for your home cooking,it’s yum yummy.