Steps to Make Quick 30 Minute Chicken Katsu Curry
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30 Minute Chicken Katsu Curry is one of the most well liked of current trending meals in the world. It is simple, it is fast, it tastes delicious. It’s appreciated by millions daily. 30 Minute Chicken Katsu Curry is something which I have loved my whole life. They’re fine and they look wonderful.
Many issues can kind of influence the taste high quality of 30 Minute Chicken Katsu Curry, ranging from the type of components, then the collection of contemporary ingredients, to the best way to make and serve it. Don’t worry about getting ready scrumptious 30 Minute Chicken Katsu Curry at home, because so long as you realize the tips, this dish can be a particular treat.
The variety of servings that may be served to make 30 Minute Chicken Katsu Curry is 2 people. So be certain this portion is enough to serve for yourself and the one that you love household.
Oh sure, simply so as to add, the time needed to prepare dinner 30 Minute Chicken Katsu Curry is estimated to be round 30 mins.
So, this time, let’s attempt it, let’s fluctuate 30 Minute Chicken Katsu Curry ourselves at home. Staying with simple ingredients, this dish can present advantages in serving to to take care of the well being of our bodies. You may make 30 Minute Chicken Katsu Curry using 10 material sort and 9 manufacturing steps. Here is how to make the dish.
One of my absolute favourite comfort foods from Japan, this is surprisingly quick to whip up and always delicious.
Ingredients and spices that have to be Make prepared to make 30 Minute Chicken Katsu Curry:
- 2 chicken breasts
- 2 cups rice
- 2 cups cold water for rice
- 1/2 cup flour
- 2 eggs
- 1/2 cup panko (breadcrumbs)
- 300 ml vegetable oil
- Pinch salt and pepper
- 2 cubes golden curry sauce
- 250 ml water for curry sauce
Instructions to make to make 30 Minute Chicken Katsu Curry
- Firstly get your 2 cups of rice rinsed and cooking in 2 cups of water. I’m lucky to have a rice cooker but bringing the water to a boil then simmering in a covered pan on the stove for 25 mins should work well.
- Next, tenderize the chicken by covering with cling film and tapping with a flat headed mallet until about half the original thickness
- Pour your oil into a deep pan and bring up to a high heat. Be careful here! Always keep an eye on hot oil
- You’ll need 3 shallow dishes now for preparing the katsu. Evenly cover one with flour, one with the egg and the other with panko crumbs. Whisk the eggs with a fork
- Having lightly salted and peppered the chicken, gently dip them each side into first the flour, next the egg and last the panko. Make sure you well coat them with egg so the breadcrumbs stick well
- Make sure the oil is hot, very carefully lay one of the chicken breasts into the oil. Very carefully!
- Remove the chicken when it’s nicely browned, should be 3-4 minutes. Repeat the last step for the other breast, then set them both to one side on some kitchen roll to drain a little. Slice into 1 cm strips
- Now bring 250 ml water to the boil and add 2 golden curry cubes, stirring for about a minute.
- Your rice should just about be done now so check on that and fluff with a fork and put a serving on one plate. Lay out the chicken on the side and pour over the curry sauce and serve!
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