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Chicken Katsu Japanese Curry
Ingredients
How to Make Chicken Katsu
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Chicken Breast Fillet 500.0 g
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Knorr Chicken Powder 1kg 6.0 g
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Eggs 1.0 pc
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Black Pepper 1.0 g
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Salt 3.0 g
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Bread Crumbs 100.0 g
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Wheat Flour 80.0 g
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Cooking Oil 1000.0 ml
How to Make Japanese Curry
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Oil 50.0 ml
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Onions, diced 80.0 g
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Garlic, coarsely chopped 40.0 g
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Carrots 100.0 g
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Potato 100.0 g
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Curry powder 50.0 g
Preparation
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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.
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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.
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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.
