Chicken Curry Tonkatsu. Season the chicken breasts on both sides with salt and pepper. Place the flour, egg and panko crumbs into separate shallow dishes. Coat the chicken breasts in flour, shaking off any excess.

Fry the onions and carrots until the onion is soft and translucent. Then add the garlic and ginger. Chicken katsu is a popular Japanese dish of fried chicken where the meat is seasoned, dredged in flour, then dipped in egg and panko breadcrumbs—a flaky breadcrumb made with white bread. You can have Chicken Curry Tonkatsu using 19 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Chicken Curry Tonkatsu

It's of Chicken cutlet.
It's 6 of chicken breasts.
You need of Salt.
Prepare of Pepper.
Prepare of Bread crumbs.
Prepare of Cornstarch.
It's of Egg.
You need of Sauce.
You need 1 box of Vermont Curry cubes.
Prepare 8 of medium baby carrots.
It's 3 of large potatoes.
You need .5 lbs of lean ground beef.
Prepare 2 of large bell peppers.
You need 1 of large white onion.
Prepare of Optional Egg topping.
You need of Egg.
You need of Butter.
It's of Vinegar.
Prepare of Spring oniom.

Chicken katsu is usually served with tonkatsu sauce, a side of shredded cabbage, and steamed white rice. How Is Chicken Katsu Typically Served? Slice the cooked chicken katsu into strips and lay over a bed of rice before adding the curry sauce. Garnish with fukujinzuke pickled radish, tonkatsu sauce, and boiled egg halves.

Chicken Curry Tonkatsu instructions

Pound chicken breasts flat. Season with salt and pepper. Coat with cornstarch, egg, and bread crumbs. Set aside. Tip: since the sauce yields up to 10 servings, I usually prepare a lot of the chicken this way and freeze them til the next time we eat this meal..
Cut veggies in large chunks, set aside. Mince onion..
In a large pan, saute onions in very little oil until fragrant. Add ground beef, pepper, and 2 tbsp fish sauce. Stir until beef is nice and cooked..
Add 6 cups of water to the hot pot and allow to boil. Add carrots and potatoes and allow to simmer until veggies are soft..
Turn off heat and add curry cubes. Mix well to disolve..
Turn on heat, add bell peppers and cook until desired crunch is achieved..
Deep fry your chicken cutlets..
Butter up a hot pan. Whisk some eggs with a bit of vinegar and cook slowly in a non stick egg pan..
Plate some rice. Add sauce and put chicken cutlet ontop beside runny scrambled eggs. Garnish with spring onion..

Tips and Information To make the curry sauce, heat the vegetable oil in a saucepan over medium-high heat. Add the garlic and cook for another minute. Add the plain flour and cook, stirring for another minute. TOP Recipes Chicken Katsu Curry using ready-made curry sauce. Chicken Katsu Curry using ready-made curry sauce.