The production process is very simple, you just need to adhere to the approaches that we have composed on this page. The following are the stages of exactly how to prepare CHICKEN KATSU CURRY.
There used to be a Wagamama’s restaurant in Zurich which we really enjoyed visiting, often to satisfy my cravings for ramen, but mostly because they had a great kids’ menu and a little play area for the children. It was one of the few places in Zurich where we could go and enjoy our meal without the fear of our noisy children disturbing everyone (because everyone else had also brought along their own rowdy offspring).
INGREDIENTS
For the curry sauce
- 1 tablespoon vegetable oil
- 1 brown onion, finely diced
- 3 garlic cloves, finely chopped
- 2 medium carrots, diced small
- 3-4 heaped teaspoons Japanese curry powder
- 500 ml (2 cups) chicken stock
- 2 dessert apples
- 1 tablespoon soy sauce
- 1 teaspoon Worcestershire sauce
- 1 teaspoon sugar
- 4 teaspoons cornflour (cornstarch) mixed in a little water to make a slurry
For the crumbed chicken
- 4 small chicken breasts or 12 small chicken tenderloins
- 1 egg
- 1 teaspoon Dijon mustard or other mustard
- sea salt
- freshly ground pepper
- 2-3 cups panko breadcrumbs
- vegetable oil for frying
- Togarashi spice for serving
INSTRUCTIONS
- Make the sauce first. Heat the oil in a small saucepan and sauté the onions, garlic and carrots until they have softened.
- Add the curry powder and cook for 1-2 minutes.
- Add the stock and bring the saucepan to a gentle simmer.
- ………………………………………
for full instruction please see : eatlittlebird.com
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Originally posted 2018-04-10 21:07:52.