Chicken Curry Tonkatsu.
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Alright, don't linger, let's approach this chicken curry tonkatsu formula with 19 substances which are definitely easy to obtain, and we have to process them at the very least through 9 tips. You should devote a while on this, so the resulting food could be perfect.
Composition of Chicken Curry Tonkatsu:
- Prepare - Chicken cutlet.
- Need 6 of chicken breasts.
- You need of Salt.
- You need Pepper.
- Provide - Bread crumbs.
- Require - Cornstarch.
- Require - Egg.
- Give of Sauce.
- Need 1 box for Vermont Curry cubes.
- Need 8 for medium baby carrots.
- Need 3 large potatoes.
- Prepare .5 lbs lean ground beef.
- Prepare 2 of large bell peppers.
- Prepare 1 - large white onion.
- Need - Optional Egg topping.
- Give Egg.
- Provide Butter.
- You need Vinegar.
- You need for Spring oniom.
Chicken Curry Tonkatsu start cooking:
- 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..
- Cut veggies in large chunks, set aside. Mince onion..
- 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..
- 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..
- Turn off heat and add curry cubes. Mix well to disolve..
- Turn on heat, add bell peppers and cook until desired crunch is achieved..
- Deep fry your chicken cutlets..
- Butter up a hot pan. Whisk some eggs with a bit of vinegar and cook slowly in a non stick egg pan..
- Plate some rice. Add sauce and put chicken cutlet ontop beside runny scrambled eggs. Garnish with spring onion..
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