How to Cook Perfect Ghosty chicken katsu curry

Ghosty chicken katsu curry. Dust chicken with flour, then coated in egg then breadcrumbs. Heat up your pan of wok then add vegetable cooking oil until medium high heat. Then take them out and place on kitchen towels to get rid of the oil.

Place them in a bowl, pour over the buttermilk, add the curry powder and a pinch of sea salt, crush in the garlic, then toss to coat. Chicken Katsu Curry is an absolute favourite - traditionally hailing from Japan, this dish compromises of panko breadcrumb coated chicken in a thick curry sauce and rice. Chicken katsu curry: Chicken katsu is topped with Japanese-style curry sauce instead of tonkatsu sauce. tastyfoodidea.blogspot.com - You can cook Ghosty chicken katsu curry using 17 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Ghosty chicken katsu curry

1. You need 1 of onion (chopped in big chunks).
2. It's 1 of big size potato (chopped in big chucks).
3. It's 2 of carrot (chopped in big chucks).
4. It's 1/2 of butternut squash (chopped in big chucks).
5. It's 1 tbsp of vegetable cooking oil.
6. It's 1/2 block of Japanese curry paste.
7. You need 1/2 cup of water.
8. You need of Chicken tonkatsu.
9. You need 1 pack of chicken fillets.
10. You need 1 cup of panko breadcrumbs.
11. Prepare 1 of egg.
12. You need 1 cup of plain four.
13. Prepare 2 cup of vegetable oil.
14. It's of Salt and pepper.
15. Prepare of Japanese rice - check out my recipe of how to make perfect Japanese rice.
16. Prepare of Small piece of nori sheet and cut out some eyes and mouth shape.
17. It's of Sriracha sauce for ghost tear.

Chicken katsu tenders: Chicken tenders that are breaded and fried katsu style and served as an appetizer. Chicken katsu don: Crispy chicken katsu served with an egg and onion mixture seasoned with black pepper over rice. Katsu curry is a wonderful batch cook recipe. Double the quantities for the curry sauce and katsu chicken or tofu and freeze separately for up to two months.

Ghosty chicken katsu curry instructions

1. In a medium highheat saucepan, put about 1 tbsp cooking oil in, add onions, potato, butternut squashs and carrots in. Stir well.
2. Add 4 small blocks of Japanese curry paste in and add some water. Mix all the ingredients together. Put in lid on, turn to low hwat and let it simmer..
3. Place flour and breadcrumbs in different plate. Beat the egg in a bowl. Season chicken with salt and pepper. Dust chicken with flour, then coated in egg then breadcrumbs..
4. Heat up your pan of wok then add vegetable cooking oil until medium high heat. Add chicken in one at the time cook until one side cooked about 6-8 min then turn over and cook for another 5 min. Then take them out and place on kitchen towels to get rid of the oil. Slice them pieces of chicken up..
5. Pour some curry sauce in a serving bowl. Form some sushi rice into long tear drop to make a ghosty shape. Decorate with nori sheet to make ghost eyes and mouth. You can add sriracha sauce to make ghost tear too!.

Defrost the protein overnight in the fridge before cooking, and either defrost the sauce in the microwave or fridge before warming through. Katsu curry is just a variation of Japanese curry with a Chicken Cutlet on top. I have used a store-bought block of Japanese curry roux, which is commonly used in Japanese households. The Chicken Cutlet brings the Japanese curry up to the next level. Take a walk on the mild side with a crispy chicken katsu curry.

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