9th Circle of Brunch

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invaderxan:

Japanese Chicken Katsu Curry with Rice recipePreparation Time: 30 minutes Cooking Time: 50 minutes Serves: 4Ingredients:
4 large chicken breasts
plain flour, for coating
4 eggs, beaten
(Panko) bread crumbs, for coating
vegetable oil, for deep-frying
steamed rice, to serve
for the vegetable curry :
2 tbsp butter
half a large onion, chopped
¼ lb carrots, boiled and chopped
¼ lb potatoes, boiled and chopped
for the Katsu curry sauce:
2 tbsp butter
2 garlic cloves, chopped
half large onion, chopped
3 Granny Smith apples, chopped
2¼ pints water
2 bananas, chopped
2 tbsp honey
1 tbsp ground turmeric
½ tbsp hot curry powder
2 tbsp ketchup
15 fl oz chicken stock
2 tbsp cornflour
1 tbsp salt
2 tbsp ground black pepper
Preparation and Cooking Instructions:
First make the katsu curry sauce. In a large saucepan, heat together the butter, garlic, onion and apple, mix together and fry briefly.
Add in 1¼ pints water, then the banana, honey, turmeric, Madras powder and ketchup. Bring to the boil.
Add in the stock.
Mix together the remaining water with the cornflour. Add to the curry mixture with the salt and black pepper.
Cook for 20 minutes, stirring now and then.
Strain the sauce into a bowl and reserve it.
Cut slashes in each chicken breast fillet.
Coat the chicken breast fillets first in flour, then beaten egg then breadcrumbs.
Heat the vegetable oil for deep-frying in a wok or deep fat-fryer.
Deep-fry the chicken breast fillets one at a time in the vegetable oil for 3-4 minutes until golden and crisp. Remove the chicken breast fillets with a slotted spoon or frying basket and drain on kitchen paper and keep warm in a warm oven.
Meanwhile, prepare the vegetable curry. Heat the butter in a heavy-based saucepan. Add in the onion, carrot and potatoes and fry for 2-3 minutes until the onion has softened.
Pour in the reserved katsu curry sauce and cook for 4-5 minutes, bringing to the boil.
Slice the chicken into even strips and serve with the vegetable curry and steamed rice.

Japanese Chicken Katsu Curry with Rice recipe
Preparation Time: 30 minutes
Cooking Time: 50 minutes
Serves: 4

Ingredients:

4 large chicken breasts

plain flour, for coating

4 eggs, beaten

(Panko) bread crumbs, for coating

vegetable oil, for deep-frying

steamed rice, to serve

for the vegetable curry :

2 tbsp butter

half a large onion, chopped

¼ lb carrots, boiled and chopped

¼ lb potatoes, boiled and chopped

for the Katsu curry sauce:

2 tbsp butter

2 garlic cloves, chopped

half large onion, chopped

3 Granny Smith apples, chopped

2¼ pints water

2 bananas, chopped

2 tbsp honey

1 tbsp ground turmeric

½ tbsp hot curry powder

2 tbsp ketchup

15 fl oz chicken stock

2 tbsp cornflour

1 tbsp salt

2 tbsp ground black pepper

Preparation and Cooking Instructions:

First make the katsu curry sauce. In a large saucepan, heat together the butter, garlic, onion and apple, mix together and fry briefly.

Add in 1¼ pints water, then the banana, honey, turmeric, Madras powder and ketchup. Bring to the boil.

Add in the stock.

Mix together the remaining water with the cornflour. Add to the curry mixture with the salt and black pepper.

Cook for 20 minutes, stirring now and then.

Strain the sauce into a bowl and reserve it.

Cut slashes in each chicken breast fillet.

Coat the chicken breast fillets first in flour, then beaten egg then breadcrumbs.

Heat the vegetable oil for deep-frying in a wok or deep fat-fryer.

Deep-fry the chicken breast fillets one at a time in the vegetable oil for 3-4 minutes until golden and crisp. Remove the chicken breast fillets with a slotted spoon or frying basket and drain on kitchen paper and keep warm in a warm oven.

Meanwhile, prepare the vegetable curry. Heat the butter in a heavy-based saucepan. Add in the onion, carrot and potatoes and fry for 2-3 minutes until the onion has softened.

Pour in the reserved katsu curry sauce and cook for 4-5 minutes, bringing to the boil.

Slice the chicken into even strips and serve with the vegetable curry and steamed rice.