Chicken Katsu Japanese Curry

Name: Chicken Katsu Japanese Curry
Yield: 4
Ingredients: 500.0g Chicken Breast Fillet; 6.0g Knorr Chicken Powder 1kg; 1.0pc Eggs; 1.0g Black Pepper; 3.0g Salt; 100.0g Bread Crumbs; 80.0g Wheat Flour; 1000.0ml Cooking Oil; 50.0ml Oil; 80.0g Onions, diced; 40.0g Garlic, coarsely chopped; 100.0g Carrots; 100.0g Potato; 50.0g Curry powder; 350.0ml Knorr Saus Demi Glace 1kg

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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
Knorr Saus Demi Glace 1kg 350.0 ml
Knorr Saus Demi Glace 1kg
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Poultry

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Preparation

How to Make Chicken Katsu
1. Seasoning chicken fillet with Knorr Chicken Powder and black pepper. Set aside for 2 hours or overnight in the refrigerator.
2. Coat the chicken fillet with flour, beaten egg, and breadcrumbs.
3. Fry until golden yellow, then set aside.
How to Make Japanese Curry
1. Heat oil, saute onion and garlic until fragrant.
2. Add the roughly chopped carrots and potatoes.
3. Pour in the demi glace sauce. Add curry powder and simmer until thickened.
Serving Chicken Katsu Japanese Curry
1. Prepare rice on a plate.
2. Pour the Japanese Curry next to the rice.
3. Cut the chicken katsu according to taste and put it on top of the curry as a topping.
4. Ready to serve.