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Hi, hope you are having an amazing day today. Today, we’re going to make a distinctive dish, chicken katsu served with jasmine sticky rice, curry sauce and green beans.😋. One of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Gradually stir in the water and the crumbled chicken stock cube. Add honey, soy sauce and bay leaf. Pour the curry sauce through a sieve; return to saucepan and keep on low heat.
Chicken katsu served with jasmine sticky rice, curry sauce and green beans.😋 is one of the most well liked of current trending foods in the world. It’s simple, it’s quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look fantastic. Chicken katsu served with jasmine sticky rice, curry sauce and green beans.😋 is something that I’ve loved my whole life.
To begin with this particular recipe, we must prepare a few components. You can cook chicken katsu served with jasmine sticky rice, curry sauce and green beans.😋 using 22 ingredients and 13 steps. Here is how you cook that.
Ingredients of Chicken katsu served with jasmine sticky rice, curry sauce and green beans.😋:
- Get chicken breast
- Take seasoned plain flour
- Take egg
- Prepare panko breadcrumb
- Prepare oil
- Get For curry sauce
- Get fine diced onion
- Take brown sugar
- Take fresh garlic
- Make ready sou sauce
- Prepare honey
- Take Salt
- Prepare curry powder
- Make ready chicken stock
- Take oil
- Make ready plain flour
- Get garam masala
- Prepare For Sticky Rice
- Take jasmine rice
- Get water
- Make ready Salt
- Make ready butter or oil
Beat the eggs together, and set them aside in a bowl, next to a bowl of breadcrumbs. Katsu is a cut of meat breaded in panko, usually served with shredded cabbage and a sweet sauce called tonkatsu sauce. Chicken katsu served with jasmine sticky rice, curry sauce and green beans.😋. 'Chicken Katsu Curry' has been gaining in popularity. Place the rice tray on a baking tray in the centre of the oven.
Instructions To Make Chicken katsu served with jasmine sticky rice, curry sauce and green beans.😋:
- In the pot, heat up some oil. Add onions and cook it for 2-3 mins. Once the onions are cooked add brown sugar for onions to get carmalised.
- Add garlic and cook it for further one minute. Add curry powder. Stir it well. Add plain flour and beat it together with the spatula.
- Add chicken stock bit by bit until it become smooth, silky texture and lumps free. Add honey and soy sauce. Mix it together. At the last, add garam masala. Serve it into the gravy boat.
- For Sticky Rice:
- Wash the rice 3-4 times under cold running water. In the pot, heat up some oil. Add washed rice and water. Add little salt to taste. Let it simmer for 15 mins. Turn the gas off, put the lid on and let it cook with the steam.
- For Chicken Katsu:
- Tenderise the chicken lightly. Season it well with salt and pepper.
- In three different bowls, add plain flour, eggs and panko breadcrumb.
- Take the chicken breast, dust it with the flour, shake off any excess flour. Then dip in to the eggs mixture and then coat it with the breadcrumb. Repeat the same process with the rest of the chicken breast.
- Heat up some oil and shallow fry the chicken on both sides for 2 mins each. Transfer the chicken in to the hot oven on 175 degree for 20-25 mins.
- Make sure check the temperature of the chicken once it reaches above 75 degree means the chicken is cooked.
- Serve it in the serving dish along with the rice, green beans and curry sauce.
- Garnish with sliced spring onions and enjoy.
With a sharp knife, slice the deep-fried chicken breasts into strips at an angle and arrange on top of the rice. Ladle the curry sauce over the chicken and rice and place the salad on the side with a drizzle of dressing and a little pickled radish. Serve immediately. "Katsu curry is super-delicious and is one of Japan's most popular dishes. Its heart is Indian spices, which were brought through the spice trade to Britain, where we manufactured our first curry powder; then, back again through trade, they went to Japan, along with the French technique of thickening sauces with a roux (fat and flour) - and the katsu curry was born. Curry with mixed beans is spicy and you can eat it while breaking the fried egg. #mycookbook Pardeep kaur.
Don’t forget to practice the recipes above, to eat with family in the house. Try to compare it with the recipe you have. Is it better or much less. Please blend it to make it taste much better.
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