Chicken katsu served with jasmine sticky rice, curry sauce and green beans.😋. Serve with white rice and tonkatsu sauce. This is my family recipe for Chicken Katsu – Japanese style fried chicken. Can also be used to make Tonkatsu, just use pork cutlets instead of chicken.
The crunchy texture with creamy sauce is simply irresistible. Tender and juicy pork loin wrapped in a crispy golden panko crust, serve with tonkatsu sauce and ground sesame seeds. Katsu curries served at restaurants often do not have anything in the sauce.
Hello everybody, I hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, chicken katsu served with jasmine sticky rice, curry sauce and green beans.😋. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.
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Serve with white rice and tonkatsu sauce. This is my family recipe for Chicken Katsu – Japanese style fried chicken. Can also be used to make Tonkatsu, just use pork cutlets instead of chicken.
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To begin with this particular recipe, we must prepare a few components. You can cook chicken katsu served with jasmine sticky rice, curry sauce and green beans.😋 using 22 ingredients and 13 steps. Here is how you can achieve that.
The ingredients needed to make Chicken katsu served with jasmine sticky rice, curry sauce and green beans.😋:
- Make ready 2 of chicken breast.
- Prepare 3 tbsp of seasoned plain flour.
- Get 1 of egg.
- Make ready 5 tbsp of panko breadcrumb.
- Get 3 tbsp of oil.
- Take of For curry sauce.
- Take 1/2 of fine diced onion.
- Get 1 tbsp of brown sugar.
- Prepare 1 tbsp of fresh garlic.
- Make ready 1 tbsp of sou sauce.
- Get 1/2 tsp of honey.
- Prepare to taste of Salt.
- Get 1 tbsp of curry powder.
- Take 500 ml of chicken stock.
- Get 1 tbsp of oil.
- Get 2 tbsp of plain flour.
- Prepare 1/2 tsp of garam masala.
- Take of For Sticky Rice.
- Prepare 150 g of jasmine rice.
- Get 300 ml of water.
- Prepare to taste of Salt.
- Get 1 tbsp of butter or oil.
Katsu Curry – Great Pre-made Dish. You can store Japanese Curry for 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. 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.
Instructions to make Chicken katsu served with jasmine sticky rice, curry sauce and green beans.😋:
- In the pot, heat up some oil. Add onions and cook it for 2-3 mins. Once the onions are cooked add brown sugar for onions to get carmalised..
- Add garlic and cook it for further one minute. Add curry powder. Stir it well. Add plain flour and beat it together with the spatula..
- Add chicken stock bit by bit until it become smooth, silky texture and lumps free. Add honey and soy sauce. Mix it together. At the last, add garam masala. Serve it into the gravy boat..
- For Sticky Rice:.
- Wash the rice 3-4 times under cold running water. In the pot, heat up some oil. Add washed rice and water. Add little salt to taste. Let it simmer for 15 mins. Turn the gas off, put the lid on and let it cook with the steam..
- For Chicken Katsu:.
- Tenderise the chicken lightly. Season it well with salt and pepper..
- In three different bowls, add plain flour, eggs and panko breadcrumb..
- Take the chicken breast, dust it with the flour, shake off any excess flour. Then dip in to the eggs mixture and then coat it with the breadcrumb. Repeat the same process with the rest of the chicken breast..
- Heat up some oil and shallow fry the chicken on both sides for 2 mins each. Transfer the chicken in to the hot oven on 175 degree for 20-25 mins..
- Make sure check the temperature of the chicken once it reaches above 75 degree means the chicken is cooked..
- Serve it in the serving dish along with the rice, green beans and curry sauce..
- Garnish with sliced spring onions and enjoy..
Serve with rice, chicken and the sauce. Stir before serving with the chicken. 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. Remove from the pan and keep warm while you fry the remaining chicken.
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