Chicken Katsu Curry Rice. If like me you love katsu curry but want a healthier version, try my super tasty and easy curry recipe. This tastes even better than the restaurant versions. Enjoy rich and flavorful Japanese curry served with chicken katsu or tonkatsu over rice. Chicken Katsu Curry Rice

You can have Chicken Katsu Curry Rice using 7 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Chicken Katsu Curry Rice
  1. You need 2 buah of dada ayam fillet.
  2. It’s 1 buah of telur.
  3. Prepare 1 sdm of tepung bumbu.
  4. Prepare Secukupnya of tepung roti.
  5. It’s 1/2 sdt of garam.
  6. It’s 1/2 sdt of lada.
  7. It’s of Minyak goreng.

But if you are freezing the curry, I strongly recommend avoiding potatoes added to the curry. Make chicken katsu curry from scratch with japancentre.com's katsu curry recipe. 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. Here's how we make our version - done in an hour - simple!

Chicken Katsu Curry Rice step by step

  1. Balurkan garam dan lada ke seluruh sisi daging ayam dan diamkan selama 20 menit hingga meresap.

  2. Kocok lepas telur dan tambahkan tepung bumbu, aduk hingga menyatu sempurna. Celupkan daging ayam ke kocokan telur lalu celupkan ke tepung roti. Padatkan setiap bagiannya dengan tepung roti. Lalu masukkan ke freezer selama 30 menit..

  3. Panaskan minyak goreng dengan api sedang dan goreng ayam yang sudah didinginkan hingga kuning keemasan. Voila!! Sajikan chicken katsu dengan nasi hangat dan vegetable curry :).

  4. NB: Goreng chicken katsu dengan api sedang supaya daging ayam matang sempurna hingga dalamnya dan bagian luarnya tidak gosong :) Resep vegetable curry sudah aku masukkan di resep sebelumnya yaaah :) Enjoy!.

This healthier katsu is coated in finely chopped flaked almonds and baked in the oven (rather than fried) until crisp Divide the sliced chicken between two plates, pour over the sauce and serve with the rice, salad and lime. Divide the rice among serving plates. Strain curry sauce through a sieve, a little bit at a time. Slice the chicken into lengths and plate up next to the rice. Add salad, or wok-fried greens to the plate alongside, then drench in curry sauce.