Monday, December 1, 2008

Katsu Curry


Curry Sauce:
- Saute 1/2 diced onion in hot oil.
- Add in 1 carrot diced, 1 potato diced and 2cups of water.
- Simmer until vegetables soften.
- Add in 1/3 block of curry sauce mix and stir until sauce thicken.
- Off fire and set aside.

Chicken Cutlet:
- Marinate 3 boneless chicken thighs with 1tsp soya sauce, 1/2tsp salt and 1/2tsp sugar for 30mins.
- Coat chicken thighs with some flour then with 1 beaten egg.
- Lastly coat it with good amount of bread crumb.
- Deep fry in hot oil until golden brown.
- Dish out and drain oil on kitchen paper.

- Cut chicken cutlet into serving pieces.
- Arrange it on a plate of steam rice and pour some curry sauce beside the cutlet and serve. (Serving: 3 person)


javapot said...

I love curry rice, your katsu looks great!

Anonymous said...

I have all the ingredients at home except the bread crumbs. Think can get from Sheng Siong. Will try one of these days. Anyway, how to deep fry without having the oil splashing all around hah?

Happy Flour said...

Hi laychoo,

I am using a deep fryer, so no oil will splash all around. Use a deep pot lah. When you put the chicken in, quickly cover the pot with newspaper. This way the oil will splash on the newspaper instead.

If you want, I can buy a smaller packet of bread crumbs for you.

Happy Flour said...

Hi javapot,

Give it a try. Once you cook your own Katsu Curry, you wouldn't want to try those which sold at the foodcourt.

Anonymous said...

Mmm... I most probably will try tomo. Maybe I will try shallow frying instead. As for bread crumbs, will try to get a small packet from sheng siong. Keep you updated.