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Chicken Curry Tonkatsu
Chicken Curry Tonkatsu

Before you jump to Chicken Curry Tonkatsu recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Thing To Follow.

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To sum up, it is not hard to begin to make healthy eating a regular part of your daily lifestyle.

We hope you got insight from reading it, now let’s go back to chicken curry tonkatsu recipe. You can have chicken curry tonkatsu using 19 ingredients and 9 steps. Here is how you do it.

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