Steps to Make Any-night-of-the-week Chicken Curry Tonkatsu

Hello everybody, it is John, welcome to my recipe site. Today, I will show you a way to make a special dish, Step-by-Step Guide to Make Speedy Chicken Curry Tonkatsu. It is one of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Chicken Curry Tonkatsu, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Chicken Curry Tonkatsu delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this recipe, we must prepare a few components. You can have Chicken Curry Tonkatsu using 19 ingredients and 9 steps. Here is how you cook that.

Ingredients and spices that need to be Get to make Chicken Curry Tonkatsu:

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

Instructions to make to make Chicken Curry Tonkatsu

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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