Eating a large plate of Japanese curry rice with chicken katsu, fish katsu, beef, potato croquette and egg! 🔴 Help support my channels on Patreon. Katsu, a crispy cutlet with curry sauce, is simple to cook - and tastes so much better when it's homemade. Dip the chicken in the flour, then the egg and then the crumb mixture.
The crunchy texture with creamy sauce is simply irresistible.
At Japanese curry restaurants, you get to choose different toppings to go with your curry over rice, and katsu is one of them.
Season each piece of chicken with salt.
Anda bisa memasak Chicken Katsu Curry Rice with Egg memakai 20 bahan dan 7 langkah. Begini cara membuatnya.
Bahan-bahan memasak Chicken Katsu Curry Rice with Egg
- Siapkan Chicken Katsu.
- Bunda butuh dada ayam.
- Anda butuh santan (lebih enak pakai susu uht).
- Bunda butuh lada bubuk.
- Siapkan ketumbar bubuk.
- Siapkan bawang putih giling.
- Siapkan garam.
- Siapkan Jeruk nipis.
- Siapkan Tepung sasa spicy serbaguna.
- Anda butuh Tepung panir.
- Anda butuh telur ayam.
- Kamu butuh Curry.
- Anda butuh ayam (potong kotak²).
- Siapkan kentang ukuran sedang (potong kotak²).
- Siapkan wortel ukuran kecil (potong kotak²).
- Siapkan bawang bombay (iris tebal).
- Anda butuh air.
- Anda butuh santan.
- Siapkan lada bubuk.
- Siapkan kare instan merk warasa.
Place the flour, eggs and breadcrumbs in separate large bowls or trays. Divide the rice among serving plates. 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. Dip each chicken breast into flour (tap off excess), then egg and finally breadcrumbs. Repeat until all chicken breasts are coated. This healthier katsu is coated in finely chopped flaked almonds and baked in the oven (rather than fried) until crisp and golden.
Step by step untuk buat Chicken Katsu Curry Rice with Egg
- Fillet dada ayam menjadi 2 bagian. Masukkan semua bahan, campur rata. Lalu simpan di kulkas selama kurang lebih 30 menit agar bumbu meresap.
- Keluarkan ayam dari kulkas. Siapkan bahan celupan di 3 tempat. Pertama celupkan ayam di tepung sasa, lalu celupkan ke telur, kemudian gulingkan ke tepung panir. Tekan² sedikit agar tepung benar² nempel. Diamkan di freezer selama 30 menit..
- Deep fry katsu di minyak panas sampai warna berubah kecoklatan. Potong sesuai selera..
- Siapkan bahan. Tumis bombay sampai harum, masukkan potongan ayam..
- Masukkan air dan kentang, tunggu 2 menit. Kemudian masukkan wortel. Cek apakah kentang dan wortel sudah empuk. Lalu masukkan santan. Aduk rata..
- Masukkan kare warasa, aduk hingga rata. Diamkan sampai mendidih / keluar gelembung²..
- Sajikan dengan nasi hangat. Kebetulan ada sisa telur yang dipakai buat celupan ayam. Goreng orak arik. Jadikan sebagai topping kare..
Make chicken katsu curry from scratch with japancentre.com's katsu curry recipe. Katsu curry is just a variation of Japanese curry with a chicken cutlet on top. I have used a store-bought block of Japanese curry roux which is commonly used in Japanese households.
Chicken Cutlet (Japanese version of chicken schnitzel) brings the Japanese curry up to the next level. Chicken katsu is widely seen on most Japanese, Korean, and Hawaiian restaurant menus. Deep fried chicken pieces with a side of dipping sauce can fulfill a good meal. Normally, chicken katsu is either served on a bed of cabbage slices or placed next to a scoop of rice. (Can also be served with curry.
Mudah sekali bukan memasak Chicken Katsu Curry Rice with Egg ini? Selamat mencoba.
Source : https://cookpad.com/id/resep/12064279-chicken-katsu-curry-rice-with-egg