Chicken Curry Katsu

Serves 1
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Directions

  1. 1Fillet the chicken breast and prick it.
  2. 2Fillet the chicken breast and prick it.
  3. 3Fillet the chicken breast and prick it.
  4. 4Marinate the chicken breast for approximately 30 minutes with UHT, all-purpose flour, garlic powder, pepper powder, salt, seasoning, and one egg. Stir until well mixed.
  5. 5Marinate the chicken breast for approximately 30 minutes with UHT, all-purpose flour, garlic powder, pepper powder, salt, seasoning, and one egg. Stir until well mixed.
  6. 6Marinate the chicken breast for approximately 30 minutes with UHT, all-purpose flour, garlic powder, pepper powder, salt, seasoning, and one egg. Stir until well mixed.
  7. 7Store the marinated chicken in the refrigerator for about 30 minutes.
  8. 8Store the marinated chicken in the refrigerator for about 30 minutes.
  9. 9Store the marinated chicken in the refrigerator for about 30 minutes.
  10. 10Coat the chicken thoroughly with breadcrumbs, pressing them on.
  11. 11Coat the chicken thoroughly with breadcrumbs, pressing them on.
  12. 12Coat the chicken thoroughly with breadcrumbs, pressing them on.
  13. 13Cut the potatoes and carrots for the curry sauce.
  14. 14Cut the potatoes and carrots for the curry sauce.
  15. 15Cut the potatoes and carrots for the curry sauce.
  16. 16Heat a pan, melt butter, then sauté garlic and Bombay onion until wilted.
  17. 17Heat a pan, melt butter, then sauté garlic and Bombay onion until wilted.
  18. 18Heat a pan, melt butter, then sauté garlic and Bombay onion until wilted.
  19. 19Add the curry block (any brand) and then add water and vegetables.
  20. 20Add the curry block (any brand) and then add water and vegetables.
  21. 21Add the curry block (any brand) and then add water and vegetables.
  22. 22While waiting for the vegetables to soften in the curry sauce, fry the chicken katsu until cooked.
  23. 23While waiting for the vegetables to soften in the curry sauce, fry the chicken katsu until cooked.
  24. 24While waiting for the vegetables to soften in the curry sauce, fry the chicken katsu until cooked.
  25. 25Make scrambled eggs by heating butter, adding eggs, and stirring until they are cooked.
  26. 26Make scrambled eggs by heating butter, adding eggs, and stirring until they are cooked.
  27. 27Make scrambled eggs by heating butter, adding eggs, and stirring until they are cooked.
  28. 28Plate the chicken katsu, curry sauce, and scrambled egg.
  29. 29Plate the chicken katsu, curry sauce, and scrambled egg.
  30. 30Plate the chicken katsu, curry sauce, and scrambled egg.

Ingredients

  • 1 Kg dada ayam Love
  • 1 Kg dada ayam Love
  • 1 Kg dada ayam Love
  • UHT
  • UHT
  • UHT
  • 4 Sdm Tepung serbaguna ( aku pake sasa )
  • 4 Sdm Tepung serbaguna ( aku pake sasa )
  • 4 Sdm Tepung serbaguna ( aku pake sasa )
  • 2 sdt B. Putih Bubuk
  • 2 sdt B. Putih Bubuk
  • 2 sdt B. Putih Bubuk
  • 1 sdt lada bubuk
  • 1 sdt lada bubuk
  • 1 sdt lada bubuk
  • 1 sdt garam
  • 1 sdt garam
  • 1 sdt garam
  • 1 sdt kaldu ayam
  • 1 sdt kaldu ayam
  • 1 sdt kaldu ayam
  • 1 Butir telur
  • 1 Butir telur
  • 1 Butir telur
  • wortel
  • wortel
  • wortel
  • kentang
  • kentang
  • kentang
  • 3 Siung B. Putih
  • 3 Siung B. Putih
  • 3 Siung B. Putih
  • 0.5 B. Bombay
  • 0.5 B. Bombay
  • 0.5 B. Bombay
  • 300 ml air
  • 300 ml air
  • 300 ml air
  • 400 ml air
  • 400 ml air
  • 400 ml air
  • garam
  • garam
  • garam
  • kaldu ayam
  • kaldu ayam
  • kaldu ayam
  • tepung panir
  • tepung panir
  • tepung panir
  • blok kari
  • blok kari
  • blok kari
  • butter
  • butter
  • butter
  • telur
  • telur
  • telur

Equipment

Wadah StainlessWajandua kompor

Tips

  • Make a lot to freeze for later, just fry when ready to eat.
  • Use two burners to cook the curry sauce and fry the chicken katsu simultaneously.