Hey everyone, it’s Drew, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, chicken curry tonkatsu. It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.
Chicken Curry Tonkatsu is one of the most well liked of current trending foods in the world. It’s easy, it is quick, it tastes yummy. It’s appreciated by millions every day. Chicken Curry Tonkatsu is something which I have loved my entire life. They are fine and they look wonderful.
To get started with this recipe, we must prepare a few ingredients. You can have chicken curry tonkatsu using 19 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Chicken Curry Tonkatsu:
- Get Chicken cutlet
- Take 6 chicken breasts
- Take Salt
- Take Pepper
- Make ready Bread crumbs
- Get Cornstarch
- Get Egg
- Make ready Sauce
- Take 1 box Vermont Curry cubes
- Prepare 8 medium baby carrots
- Prepare 3 large potatoes
- Take .5 lbs lean ground beef
- Take 2 large bell peppers
- Prepare 1 large white onion
- Take Optional Egg topping
- Take Egg
- Get Butter
- Take Vinegar
- Get Spring oniom
Instructions to make Chicken Curry Tonkatsu:
- Pound chicken breasts flat. Season with salt and pepper. Coat with cornstarch, egg, and bread crumbs. Set aside. Tip: since the sauce yields up to 10 servings, I usually prepare a lot of the chicken this way and freeze them til the next time we eat this meal.
- Cut veggies in large chunks, set aside. Mince onion.
- In a large pan, saute onions in very little oil until fragrant. Add ground beef, pepper, and 2 tbsp fish sauce. Stir until beef is nice and cooked.
- Add 6 cups of water to the hot pot and allow to boil. Add carrots and potatoes and allow to simmer until veggies are soft.
- Turn off heat and add curry cubes. Mix well to disolve.
- Turn on heat, add bell peppers and cook until desired crunch is achieved.
- Deep fry your chicken cutlets.
- Butter up a hot pan. Whisk some eggs with a bit of vinegar and cook slowly in a non stick egg pan.
- Plate some rice. Add sauce and put chicken cutlet ontop beside runny scrambled eggs. Garnish with spring onion.
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