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. Ghosty chicken katsu curry

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

Boil water in a pot; Place unopend pouch directly in a pot of boiling water. Add chicken broth and bring to a boil. Taste and season with salt & pepper. Split chicken fillets in half and coat in flour.

Ghosty chicken katsu curry step by step

  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!.

Soak each one in egg, then dip into breadcrumbs. Make sure all sides of the chicken are covered, then put into the pan. Strain curry sauce through a sieve, a little bit at a time. Slice the chicken into lengths and plate up next to the rice. 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.