Chicken Katsu Curry
Cut vegetables into 1 cm cube.Stir-fry the vegetables with oil in a large saucepan for approx. 5-10 min.Add water and simmer until ingredients are tender for approx. 15 min.Turn the heat off, break S&B Golden Curry Mix into pieces and add them to the saucepan. Stir until mixes are completely melted. Simmer until thickened, stirring constantly for approx. 5 min.【Chicken katsu (Cutlet)】1. Season chicken breast / thigh with flour, then dip into beaten egg. Coat with panko (breadcrumbs).2. Heat vegetable oil to 170℃ in a large saucepan.3. Fry the chicken for 6-8 minutes (depending on the thickness of meat).*Do not put all in at once: it will cause the temperature fallen.4. Turn the cutlet over a few times until panko becomes golden. Then drain well.5. Place rice on a plate, serve curry sauce and top with the chicken katsu. Garnish with fresh vegetabls, as desired.
Ingredients
- 350 grams Onion
- 100 grams Carrot
- 150 grams Potato
- 1 tbsp Vegetable oil
- 540 ml Water
- 1 pack S&B Golden Curry Mix 92g
- 5x200 grams Rice, cooked
- 650 grams Chicken breast / thigh for Chicken katsu (Cutlet)
- 30 grams All purpose flour for Chicken katsu (Cutlet)
- 2 Egg, beaten for Chicken katsu (Cutlet)
- 50 grams Panko or breadcrumbs for Chicken katsu (Cutlet)
- as needed Vegetable Oil for Chicken katsu (Cutlet)
- pinch Salt for Chicken katsu (Cutlet)
- pinch Pepper for Chicken katsu (Cutlet)
