Katsu Curry (Japanese Curry with Chicken Cutlet)

Ingredients
∙ Serves 4
Meat
150 g X 4 chicken thigh
Produce
100 g Carrot
400 g Onion
250 g Potato
Refrigerated
1 Egg
Pasta & Grains
4 cups Rice, cooked hot
Baking & Spices
30 g Flour
1 Salt and pepper
Oils & Vinegars
1 tbsp Oil
1 Oil to deep fry
Bread & Baked Goods
1 cup Japanese breadcrumbs
Frozen
1/2 packet 230g ((8.11oz) house vermont curry
Liquids
800 ml Water

Share this post