Ingredients (4 servings)
| Onion | 400g |
|---|---|
| Vegetable oil | 2 Tbsp |
| S&B Oriental Curry Powder | 20g |
| Cake flour | 50g |
| Butter | 40g |
| 【A】 Garam masala | 1 tsp |
| Cumin powder | 1/4 tsp |
| Chili powder | 1/4 tsp |
| Black pepper powder | 1/4 tsp |
| Fond de veau (veal stock) *Beef bouillon can be used in place if not available. |
800ml |
| S&B Golden Curry Sauce Mix 92g | 2 blocks (20g x 2) |
| Caramel *Can be omitted if not available. |
1 Tbsp |
| 【Chicken katsu】 Chicken breast | 4 fillets (130g x 4) |
| Salt | Pinch |
| Black pepper | Pinch |
| Flour | As needed |
| Egg | 1 |
| Panko (Japanese breadcrumbs) | As needed |
| Deep frying oil | As needed |
| Shredded cheese | As needed |
| Rice | As needed |
Directions
- Stir-fry the curry powder over low heat for 20 minutes or until dark brown while keeping it from burning.
- Melt the butter in a frying pan. Add the flour and mix well.
Stir-fry for about 40 minutes over low heat until brown to make a dark sauce. - Cut the onion into thin slices. Heat the vegetable oil in a pot over medium heat and stir-fry the onion slices. When the liquid has boiled off, turn down the heat and continue to stir-fry until dark brown while keeping it from burning.
- Add the fond de veau to 【3】 and bring to a boil.
Add 【1】, 【2】, and 【A】, and cook over low heat for 10 minutes. - Turn off the heat. Add the S&B Golden Curry Sauce Mix and melt it completely. Turn on the heat again and simmer while stirring until the sauce becomes thick.
*If the color is still light, add the caramel as necessary.
【Chicken katsu】
- Season the chicken breast with salt and pepper. Sprinkle the flour all over the chicken, dip it in the beaten egg, and cover it with panko.
- Heat the oil for deep frying in a pot of a sufficient size to 170°C.
- Deep fry the chicken katsu for 6-8 minutes. (Adjust the frying time depending on the chicken size.)
- Do not put all the katsu pieces into the oil at once as doing so will lower the oil temperature.
- Turn the katsu over several times and fry until it becomes golden brown, then drain off excess oil.
- Put the rice on a plate and the chicken katsu on top of the rice.
Pour the black curry over it and top it with the cheese.
