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Chicken Curry Tonkatsu cuisine is really a dish that’s classified as an easy task to make. through the use of elements that exist around you very easily, it could be created by you in simple actions. You may make it for friends or family events, and it could be displayed at many recognized occasions actually. I am certain you will see lots of people who just like the Chicken Curry Tonkatsu dishes which you make.

Alright, don’t linger, let’s practice this chicken curry tonkatsu menu with 19 components which are surely easy to find, and we have to process them at the very least through 9 actions. You should commit a while on this, so the resulting food could be perfect.

Ingredients requirements - Chicken Curry Tonkatsu:

1. Require of Chicken cutlet
2. Need 6 for chicken breasts
3. Get for Salt
4. Require of Pepper
5. Take Bread crumbs
6. Prepare - Cornstarch
7. You need Egg
8. Get - Sauce
9. Take 1 box - Vermont Curry cubes
10. Provide 8 of medium baby carrots
11. Prepare 3 large potatoes
12. Prepare .5 lbs lean ground beef
13. Give 2 of large bell peppers
14. Need 1 large white onion
15. Need of Optional Egg topping
16. Take for Egg
17. Give for Butter
18. Need - Vinegar
19. You need - Spring oniom

Chicken Curry Tonkatsu steps:

1. 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.
2. Cut veggies in large chunks, set aside. Mince onion.
3. 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.
4. 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.
5. Turn off heat and add curry cubes. Mix well to disolve.
6. Turn on heat, add bell peppers and cook until desired crunch is achieved.
7. Deep fry your chicken cutlets.
8. Butter up a hot pan. Whisk some eggs with a bit of vinegar and cook slowly in a non stick egg pan.
9. Plate some rice. Add sauce and put chicken cutlet ontop beside runny scrambled eggs. Garnish with spring onion.

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