I really like curry.I often make a Slow Cooker Chicken Curry It’s always enjoyed with my little gang on weekends.
If you are partial to curry from time to time, you will Love This chicken katsu curry. It’s delicious, easy to prepare and on the plate in 45 minutes.
enjoy!
raw material
2 chicken breast fillets
1 green onion
2 eggs
50g baby leaf salad
130g white long grain rice]2 carrots
1 tablespoon curry powder
8 ml soy sauce
20g mango chutney
15g fresh ginger or ginger puree.
60g panko breadcrumbs
vegetable oil
2 tablespoons olive oil
6 tablespoons flour
method
1 Rinse the rice and bring 450 ml of water to a boil in a pot. Once boiling, reduce the heat to low and cover and cook until the water is absorbed. Remove from heat and set aside.
2 Top and tail 2 carrots, peel into ribbons, grate the other 2.
3 Peel and chop ginger and shallots.
4 Beat the eggs with a fork. Add 4 tablespoons of flour to a small plate and season with salt and pepper (optional). Then add the panko crumbs to another plate and boil the kettle.
Transfer the chicken breasts to a cutting board, cut in half, and butterfly lengthwise.
Coat the butterfly chicken with flour, then dip in egg, and finally in breadcrumbs, making sure to completely coat the chicken.
5 Heat 2 tablespoons vegetable oil in a large saucepan over medium heat.
Once hot, add the grated carrots, chopped green onions and chopped ginger. Cook for a few minutes. Then add curry powder and cook for 2 minutes. Add 2 tablespoons of flour and toss to coat vegetables.
try our delicious boiled curry and Bombay Potatoes!
6 Add 600ml of boiling water to the pot and reduce the heat to low. Add the mango chutney and soy sauce and cook for 5 minutes, until the sauce thickens. Cover and set aside.
7 Heat a little vegetable oil in another large saucepan over medium heat. Add the coated chicken and cook 8 minutes per side. Press firmly until the chicken is golden brown and fully cooked.
8 To make the dressing, just add rice vinegar and 2 tablespoons olive oil to a bowl. Add washed baby leaf salad and carrot ribbons.
9 Cut cooked chicken into strips and serve with curry sauce, rice and salad. Um!
Fried Chicken Curry
Delicious curry with a bit of a kick.
raw material
- 2 Chicken breast fillets
- 1 onion
- 2 Egg
- 50 G Baby Leaf Salad
- 130 G white long grain rice
- 4 radish
- 1 spoon Curry powder
- 8 ml i am willow
- 20 G Mango Chutney
- 15 G fresh root ginger
- 60 G Bread crumbs
- 2 spoon olive oil
- 6 spoon flour
- vegetable oil
instruct
-
Rinse the rice and bring 450 ml of water to a boil in a pot. Once boiling, reduce the heat to low and cover and cook until the water is absorbed. Remove from heat and set aside.
-
Top and tail 2 carrots, peel into ribbons, grate the other 2.
-
Peel and chop ginger and shallots.
-
Beat the eggs with a fork. Add 4 tablespoons of flour to a small plate and season with salt and pepper (optional). Then add the panco crumbs to another plate and boil the kettle.Transfer the chicken breasts to a cutting board, cut in half, and butterfly lengthwise. Coat the butterfly chicken with flour, then dip in egg, and finally in breadcrumbs, making sure to completely coat the chicken.
-
Heat 2 tablespoons vegetable oil in a large saucepan over medium heat. Once hot, add the grated carrots, chopped green onions and chopped ginger. Cook for a few minutes. Then add curry powder and cook for 2 minutes. Add 2 tablespoons of flour and toss to coat vegetables.
-
Add 600ml of boiling water to the pot and reduce the heat to low. Add the mango chutney and soy sauce and cook for 5 minutes, until the sauce thickens. Cover and set aside.
-
Heat a little vegetable oil in another large saucepan over medium heat. Add the coated chicken and cook 8 minutes per side. Press firmly until the chicken is golden brown and fully cooked.
-
To make the dressing, just add rice vinegar and 2 tablespoons olive oil to a bowl. Add washed baby leaf salad and carrot ribbons.
-
Cut cooked chicken into strips and serve with curry sauce, rice and salad. Um!
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