Chicken Katsu Japanese Curry

Ingredients
How to Make Chicken Katsu
-
Chicken Breast Fillet 500.0 g
-
Knorr Chicken Powder 1kg 6.0 g
-
Eggs 1.0 pc
-
Black Pepper 1.0 g
-
Salt 3.0 g
-
Bread Crumbs 100.0 g
-
Wheat Flour 80.0 g
-
Cooking Oil 1000.0 ml
How to Make Japanese Curry
-
Oil 50.0 ml
-
Onions, diced 80.0 g
-
Garlic, coarsely chopped 40.0 g
-
Carrots 100.0 g
-
Potato 100.0 g
-
Curry powder 50.0 g
Preparation
-
How to Make Chicken Katsu
- Seasoning chicken fillet with Knorr Chicken Powder and black pepper. Set aside for 2 hours or overnight in the refrigerator.
- Coat the chicken fillet with flour, beaten egg, and breadcrumbs.
- Fry until golden yellow, then set aside.
-
How to Make Japanese Curry
- Heat oil, saute onion and garlic until fragrant.
- Add the roughly chopped carrots and potatoes.
- Pour in the demi glace sauce. Add curry powder and simmer until thickened.
-
Serving Chicken Katsu Japanese Curry
- Prepare rice on a plate.
- Pour the Japanese Curry next to the rice.
- Cut the chicken katsu according to taste and put it on top of the curry as a topping.
- Ready to serve.