Recipe: Appetizing Chicken Curry Tonkatsu

Chicken Curry Tonkatsu. "Katsu curry is super-delicious and is one of Japan's most popular dishes. Its heart is Indian spices, which were brought through the spice trade to Britain, where we manufactured our first curry powder; then, back again through trade, they went to Japan, along with the French technique of thickening sauces with a roux (fat and flour) - and the katsu curry was born. Fact: Chicken katsu curry is known as a western style dish in Japan.

This is my family recipe for Chicken Katsu - Japanese style fried chicken. Can also be used to make Tonkatsu, just use pork cutlets instead of chicken. Serve with white rice and tonkatsu sauce. You can have Chicken Curry Tonkatsu using 19 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Chicken Curry Tonkatsu

1. Prepare of Chicken cutlet.
2. You need 6 of chicken breasts.
3. Prepare of Salt.
4. Prepare of Pepper.
5. You need of Bread crumbs.
6. It's of Cornstarch.
7. Prepare of Egg.
8. You need of Sauce.
9. It's 1 box of Vermont Curry cubes.
10. You need 8 of medium baby carrots.
11. It's 3 of large potatoes.
12. It's .5 lbs of lean ground beef.
13. It's 2 of large bell peppers.
14. You need 1 of large white onion.
15. Prepare of Optional Egg topping.
16. It's of Egg.
17. You need of Butter.
18. You need of Vinegar.
19. It's of Spring oniom.

Slice the cooked chicken katsu into strips and lay over a bed of rice before adding the curry sauce. Garnish with fukujinzuke pickled radish, tonkatsu sauce, and boiled egg halves. I have used a store-bought block of Japanese curry roux which is commonly used in Japanese households. Chicken Cutlet (Japanese version of chicken schnitzel) brings the Japanese curry up to the next level.

Chicken Curry Tonkatsu instructions

1. Pound chicken breasts flat. Season with salt and pepper. Coat with cornstarch, egg, and bread crumbs. Set aside. Tip: since the sauce yields up to 10 servings, I usually prepare a lot of the chicken this way and freeze them til the next time we eat this meal..
2. Cut veggies in large chunks, set aside. Mince onion..
3. In a large pan, saute onions in very little oil until fragrant. Add ground beef, pepper, and 2 tbsp fish sauce. Stir until beef is nice and cooked..
4. Add 6 cups of water to the hot pot and allow to boil. Add carrots and potatoes and allow to simmer until veggies are soft..
5. Turn off heat and add curry cubes. Mix well to disolve..
6. Turn on heat, add bell peppers and cook until desired crunch is achieved..
7. Deep fry your chicken cutlets..
8. Butter up a hot pan. Whisk some eggs with a bit of vinegar and cook slowly in a non stick egg pan..
9. Plate some rice. Add sauce and put chicken cutlet ontop beside runny scrambled eggs. Garnish with spring onion..

Katsu curry is a wonderful batch cook recipe. Double the quantities for the curry sauce and katsu chicken or tofu and freeze separately for up to two months. Defrost the protein overnight in the fridge before cooking, and either defrost the sauce in the microwave or fridge before warming through. Today's recipe is a rich and flavorful Japanese katsu curry. Here, crunchy chicken cutlet or pork cutlet is served over rice and smothered in a creamy curry sauce.