Chicken katsu curryIngredients for Chicken Katsu Curry1 egg4 chicken thighsPlain flour to coat60g dr
Chicken katsu curryIngredients for Chicken Katsu Curry1 egg4 chicken thighsPlain flour to coat60g dried Japanese breadcrumbs750ml water½ packet curry rouxCooked Japanese rice to serveOnionOil for deep fryingMethodThis recipe specifies chicken thighs, which should be deboned and flattened. You can also use chicken breast but you’ll need to hammer it with a meat hammer to flatten it.Season chicken with salt and pepper and coat with plain flour, egg and the bread crumbs, in that order.Sauté an onion, finely chopped, in oil until softened, then add the water and simmer for five minutes. Add the curry roux in cubes and stir until dissolved. Now you can turn your curry down low and stir occasionally while you fry the chicken. You’ll want to reduce the curry quite a bit until it’s thick and tastes strong.Meanwhile, heat your oil in a deep fat fryer or saucepan until it’s at 180°C. Now deep fry the chicken pieces until golden brown. This should take around ten minutes. If you’re worried about the chicken not being cooked, fish it out and cut it in half to check. You’ll need to slice your chicken into strips anyway to serve.To serve, cover your plate with rice, top with the curry sauce and finish with the slices of chicken. It’s acceptable to eat this with chopsticks or a spoon! -- source link
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