Chicken Katsu Curry the Movie

British people seem to prefer chicken katsu curry to the pork version...so here you go!

Recipe By: Tobuchan (https://cookbuzz.com/kitchen/25)
Serves 2 Prep: 10 min Cook: 20 min

Ingredients

Chicken breast fillets 2
Salt & pepper as required
Vegetable oil 1 tbsp
Onion (medium) 1/2
Hot water 700ml
Chicken stock cube 1
Curry roux cubes 2
oil (for deep frying) as required
Flour as required
Eggs 2
Panko breadcrumbs as required
Cooked rice for 2 people

Method

1
Put the oil in a frying pan on medium heat and stir fry the finely chopped onion until nicely browned.
2
Pour in the chicken stock (700ml hot water and 1 chicken stock cube) and simmer for about 5 minutes.
3
Turn the heat off, add the curry roux cubes and allow to dissolve.
4
Slice the chicken almost in half and spread open. Tenderise, then season with the salt & pepper.
5
Dredge with the flour, removing any excess, dip into the beaten eggs, then coat with plenty of the panko breadcrumbs.
6
Deep fry the chicken in 160-170℃ oil for about 3 minutes until lightly browned then remove from the oil and rest under foil for 3 minutes.
7
Turn the heat up to 180℃, return the chicken to the oil and deep fry for a further 30 seconds.
8
Remove the chicken and allow to cool. Cut into bitesize pieces and serve with the cooked rice, pouring plenty of curry sauce on top. Enjoy!

Tips & Note

Chicken Katsu Curry the Movie

British people seem to prefer chicken katsu curry to the pork version...so here you go!

Recipe By: Tobuchan (https://cookbuzz.com/kitchen/25)

Serves 2

Prep: 10 min

Cook: 20 min

Ingredients

Chicken breast fillets 2
Salt & pepper as required
Vegetable oil 1 tbsp
Onion (medium) 1/2
Hot water 700ml
Chicken stock cube 1
Curry roux cubes 2
oil (for deep frying) as required
Flour as required
Eggs 2
Panko breadcrumbs as required
Cooked rice for 2 people

Chicken Katsu Curry the Movie

Recipe ID :2724 Posted on 01 SEP 2017

Serves 2

Prep 10min
Cook 20min
views 7,576
printed 7

saved 1

British people seem to prefer chicken katsu curry to the pork version...so here you go!

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Ingredients

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2
as required
1 tbsp
1/2
700ml
1
2
as required
as required
2
as required
for 2 people

Method

Prep
10min
Cook
20min
1
Put the oil in a frying pan on medium heat and stir fry the finely chopped onion until nicely browned.
2
Pour in the chicken stock (700ml hot water and 1 chicken stock cube) and simmer for about 5 minutes.
3
Turn the heat off, add the curry roux cubes and allow to dissolve.
4
Slice the chicken almost in half and spread open. Tenderise, then season with the salt & pepper.
5
Dredge with the flour, removing any excess, dip into the beaten eggs, then coat with plenty of the panko breadcrumbs.
6
Deep fry the chicken in 160-170℃ oil for about 3 minutes until lightly browned then remove from the oil and rest under foil for 3 minutes.
7
Turn the heat up to 180℃, return the chicken to the oil and deep fry for a further 30 seconds.
8
Remove the chicken and allow to cool. Cut into bitesize pieces and serve with the cooked rice, pouring plenty of curry sauce on top. Enjoy!
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Tobuchan
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