Recipe: Delicious Ghosty chicken katsu curry

Ghosty chicken katsu curry. Great recipe for Ghosty chicken katsu curry. This is a cheat recipe of how to make this delicious chicken katsu. For Asian people using ready made curry paste is absolutely normal.

Fact: Chicken katsu curry is known as a western style dish in Japan. Fry the onions and carrots until the onion is soft and translucent. Then add the garlic and ginger. You can have Ghosty chicken katsu curry using 17 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Ghosty chicken katsu curry

1. Prepare of onion (chopped in big chunks).
2. It's of big size potato (chopped in big chucks).
3. You need of carrot (chopped in big chucks).
4. It's of butternut squash (chopped in big chucks).
5. Prepare of vegetable cooking oil.
6. You need of Japanese curry paste.
7. You need of water.
8. Prepare of Chicken tonkatsu.
9. Prepare of chicken fillets.
10. It's of panko breadcrumbs.
11. It's of egg.
12. You need of plain four.
13. Prepare of vegetable oil.
14. It's of Salt and pepper.
15. It's of Japanese rice - check out my recipe of how to make perfect Japanese rice.
16. You need of Small piece of nori sheet and cut out some eyes and mouth shape.
17. You need of Sriracha sauce for ghost tear.

Carefully remove the pot from the oven, fluff up the rice with a fork and serve with the Katsu curry! For the sauce, start to soften the onions, garlic and ginger. Allow to sit on a low to medium heat. Chicken Katsu Curry is an absolute favourite - traditionally hailing from Japan, this dish compromises of panko breadcrumb coated chicken in a thick curry sauce and rice.

Ghosty chicken katsu curry instructions

1. In a medium highheat saucepan, put about 1 tbsp cooking oil in, add onions, potato, butternut squashs and carrots in. Stir well.
2. Add 4 small blocks of Japanese curry paste in and add some water. Mix all the ingredients together. Put in lid on, turn to low hwat and let it simmer..
3. Place flour and breadcrumbs in different plate. Beat the egg in a bowl. Season chicken with salt and pepper. Dust chicken with flour, then coated in egg then breadcrumbs..
4. Heat up your pan of wok then add vegetable cooking oil until medium high heat. Add chicken in one at the time cook until one side cooked about 6-8 min then turn over and cook for another 5 min. Then take them out and place on kitchen towels to get rid of the oil. Slice them pieces of chicken up..
5. Pour some curry sauce in a serving bowl. Form some sushi rice into long tear drop to make a ghosty shape. Decorate with nori sheet to make ghost eyes and mouth. You can add sriracha sauce to make ghost tear too!.

Katsu curry is a wonderful batch cook recipe. Double the quantities for the curry sauce and katsu chicken or tofu and freeze separately for up to two months. Defrost the protein overnight in the fridge before cooking, and either defrost the sauce in the microwave or fridge before warming through. Add chicken broth and bring to a boil. This Katsu Chicken Curry is perfect if you're following a calorie controlled diet and fits well with any one of the major diet plans such as Weight Watchers.