Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, chicken katsu curry. One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Chicken Katsu Curry is one of the most well liked of current trending meals on earth. It’s appreciated by millions every day. It’s easy, it’s fast, it tastes yummy. They’re fine and they look wonderful. Chicken Katsu Curry is something which I have loved my whole life.
To begin with this particular recipe, we must prepare a few components. You can cook chicken katsu curry using 14 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Chicken Katsu Curry:
- Get 4 Chicken Katsu (Fried Chicken Cutlet)
- Take 4 servings Freshly Cooked Rice
- Get <Fruity Curry Sauce>
- Prepare 1 Onion
- Take 1 Carrot
- Prepare 1 clove Garlic
- Make ready 1 small piece Ginger
- Make ready 2 tablespoons Oil
- Get 1 & 1/2 tablespoons Curry Powder
- Make ready 3 tablespoons Plain Flour
- Take 550 ml Chicken Stock
- Get 1-2 tablespoons Mango Chutney
- Make ready Salt & Pepper
- Make ready *Note: You can replace Curry Powder and Flour with 90 to 100g Japanese Curry Roux blocks. If you use Curry Roux blocks, use Water instead of Chicken Stock
Instructions to make Chicken Katsu Curry:
- Finely chop up Onion, Carrot, Garlic and Ginger.
- Heat Oil in a large saucepan and cook vegetables. When vegetables are softened and slightly caramelised, add Curry Powder and Flour, and stir-fry for a few minutes.
- Add Chicken Stock and Mango Chutney, and bring to the boil. Reduce heat to simmer, stirring regularly, until the mixture thickens. Season with Salt & Pepper to suit your taste.
- *Alternatively you can use Japanese Curry Roux blocks instead of Curry Powder and Flour. If you use Curry Roux blocks, use Water instead of Chicken Stock, OR Unsalted Chicken Stock.
- Cut Chicken Katsu (Chicken Cutlet) into bite size. Place Freshly Cooked Rice on a plate, then Chicken Katsu and Curry Sauce.
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