Succulent breast of chicken golden fried in breadcrumbs, generously topped with a rich Katsu curry sauce and served with rice and salad.
Katsu curry is just a variation of Japanese curry with a chicken cutlet on top.
I have used a store-bought block of Japanese curry roux which is commonly used in Japanese households.
Bahan membuat Chicken Katsu Curry Rice | Nasi Ayam Katsu Kari
- 1/2 kg of ayam fillet.
- 1,5 sdm of saus inggris.
- 3 sdm of saus tiram.
- 1 sdt of lada hitam, dihancurkan.
- 1 sdm of gula pasir.
- 1 sdm of bawang putih bubuk.
- of Tepung roti/panir/panko.
- of Tepung terigu.
- of Telur lepas kocok.
- 2 sdm of kari bubuk.
- 4 siung of bawang putih, cincang.
- 250 ml of susu full cream / santan.
- 2 sdm of tepung terigu.
- 100 gr of mentega/margarin.
- 1/4 sdt of garam.
Langkah Membuat Chicken Katsu Curry Rice | Nasi Ayam Katsu Kari
- Fillet tipis ayam.
- Marinasi ayam menggunakan campuran saus tiram, kecap inggris, gula, lada hitam, dan bawang putih bubuk selama 30 menit.
- Balurkan ayam pada tepung terigu-lalu telur-lalu tepung roti. Tekan tekan supaya tepung ayam tidak buyar saat digoreng..
- Goreng sampai kuning kecoklatan.
- Tumis bawang putih cincang dengan margarin/mentega sampai harum.
- Masukkan 2sdm tepung dan bubuk kari lalu aduk sebentar.
- Masukkan susu/santan dan aduk hingga tidak ada gumpalan..
- Masukkan garam. Aduk kembali hingga mengental..
- Sajikan chicken katsu dengan nasi panas lalu siram saus kari di atasnya..
This restaurant favourite is so simple to make. Make chicken katsu curry from scratch with japancentre.com's katsu curry recipe. A hearty, mildly spicy main meal best served with rice. This recipe combines thick curry sauce with a crisp fried chicken cutlet, perfect for serving on a bed of rice with half a hard boiled egg and a little pickled radish. This is my version of the delicious Japanese katsu curry that they serve at Wagamama.
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