Chickenkatsucurry Recipes
CHICKEN KATSU CURRY
Curry was introduced to Japan by the British more than a century ago, and has become a favorite dish to make at home. This recipe combines a rich curry sauce with a crispy, fried chicken cutlet. Perfect to serve with steamed Japanese rice and radish pickles. Serve with steamed Japanese rice, red and yellow daikon pickles, tonkatsu sauce, soft-boiled eggs, and Japanese 7-spice seasoning.
Provided by Dav3d
Time 1h25m
Yield 4
Number Of Ingredients 17
Steps:
- Heat oil in a pot over medium-high heat. Add onions to the hot oil and fry until soft and starting to caramelize, about 8 minutes. Add potatoes and carrots. Pour in water and bring to a boil. Reduce heat to low, cover, and cook until potatoes are soft, about 45 minutes.
- Remove from the heat and add curry sauce mix; stir well until all pieces are dissolved. If you'd like to add seasonings, add ketchup, Worcestershire, jam, and soy sauce. Simmer for 10 to 15 minutes, or longer if you'd like it thicker.
- While the curry is infusing, flatten the chicken breasts with a kitchen mallet to a thickness of 1/4 inch. Season with salt and pepper. Drench in flour, then egg, and then coat generously with panko bread crumbs.
- Heat oil in a separate saucepan to 355 degrees F (180 degrees C). Carefully lower breaded cutlets into the hot oil and fry until golden brown, about 3 minutes per side.
- While the chicken is cooking, stir 1 teaspoon curry powder into the sauce.
- Slice cooked chicken into strips and spoon curry sauce over top.
Nutrition Facts : Calories 612.9 calories, Carbohydrate 79 g, Cholesterol 127.3 mg, Fat 17.9 g, Fiber 5.7 g, Protein 41.5 g, SaturatedFat 3.4 g, Sodium 1590 mg, Sugar 8.7 g
CHICKEN KATSU CURRY
An unusual, sweet-tasting curry from Ching-He Huang adds a South East Asian touch to an Indian-style curry.
Provided by English_Rose
Categories Curries
Time 1h35m
Yield 4 serving(s)
Number Of Ingredients 23
Steps:
- Melt the butter in a saucepan and add the garlic, onions and apples.
- Cover and cook for 5 minutes. Pour over 1 cup of the water and bring to a simmer.
- Stir in the banana, honey, turmeric, curry powder and ketchup.
- Add the chicken broth and bring the sauce to boil. Season with salt and pepper.
- Mix the cornstarch with the remaining cup water, and add to the curry sauce.
- Simmer for 20 minutes, stirring occasionally.
- Tip the sauce into a large sieve or colander placed over a bowl, reserving any katsu curry sauce that drips into the bowl.
- While the sauce is cooking, prepare the chicken breasts.
- With a sharp knife, make two diagonal slashes across each breast and coat the chicken in flour on both sides.
- Dip each chicken portion in beaten egg, and then roll them in the breadcrumbs.
- Heat the oil in a wok and deep fry the chicken, two pieces at a time, for 3-4 minutes, until golden and crisp.
- Remove from the pan, drain on absorbent paper and keep warm while you finish making the curry.
- For the vegetable curry, melt the butter in a separate saucepan, and add the onions, carrots and potatoes.
- Stir and fry for 5-8 minutes, over a moderate heat, until just beginning to turn golden.
- Pour in the prepared katsu curry sauce, bring to a boil and simmer for 4-5 minutes.
- Slice the chicken breasts into strips and serve with a heap of steamed rice.
- Accompany with the piping hot vegetable curry sauce.
Nutrition Facts : Calories 1574.8, Fat 132.4, SaturatedFat 22.8, Cholesterol 213.8, Sodium 1143.4, Carbohydrate 59.6, Fiber 6.5, Sugar 17.6, Protein 40.8
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