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Chicken Katsu Curry using ready-made curry sauce
Chicken Katsu Curry using ready-made curry sauce
Ingredients (2 servings)
S&B Golden Curry Sauce with Vegetables 230g
|
2 |
Cooked rice
|
200 g x 2 |
| Katsu (Cutlet) |
250 g |
|
Chicken breast (or Porl loin), thickly sliced |
130 g x 2 |
|
All purpose flour |
12 g |
|
Egg, beaten |
1 |
|
Panko (breadcrumbs) |
20 g |
|
Vegetable Oil |
as needed for frying |
|
Salt |
to taste |
|
Pepper |
to taste |
Directions
- Boil water in a pot
- Place unopend pouch directly in a pot of boiling water.
Boil uncovered for 3 to 5 min.
【Katsu (Cutlet)】
- Season chicken breast/pork loin with flour, then dip into
beaten egg. Coat with panko (breadcrumbs).
- In a large saucepan, heat vegetable oil to 170°C (340 F).
Drop a few panko into the pan to check oil temperature.
(Panko should float on the surface and sizzle.)
- Fry cutlets for 6-8 minutes, (depending on the thickness of
meat). Don’t put all ingredients at once; because it will
cause the temperature fallen. Turn cutlets over a few times
until panko becomes golden. Drain well.
- Place rice on a plate, top with cutlet, then serve heated
S&B Golden Curry Sauce with Vegetablescurry sauce over.
