Katsu Curry Recipe Curry Chicken Leaves Powder College Goat Puff Paste Rice Plant Leaf Photos Pics

Katsu Curry Recipe Biography  

Source link(Google.com.pk)


    Ingredients

    2 tablespoons soy sauce
    1 tablespoon rice wine vinegar
    2 teaspoons finely grated fresh ginger
    1.2kg (about 4 single) chicken breast fillets
    140g (2 cups) fresh breadcrumbs (made from day-old bread)
    75g (1/2 cup) plain flour
    2 eggs, lightly whisked
    Olive oil spray
    Shredded wombok (Chinese cabbage), to serve
    Shredded red cabbage, to serve
    97% fat-free mayonnaise, to serve
    Lemon wedges, to serve

Katsu sauce

    125ml (1/2 cup) tomato sauce
    60ml (1/4 cup) water
    2 tablespoons Worcestershire sauce
    1 tablespoon soy sauce
    1 tablespoon rice wine vinegar
    1 tablespoon caster sugar
    1 tablespoon finely grated fresh ginger
    2 garlic cloves, crushed
    1/4 teaspoon ground allspice

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    Method
    Notes

    Step 1

    To make the katsu sauce, combine the tomato sauce, water, Worcestershire sauce, soy sauce, vinegar, sugar, ginger, garlic and allspice in a medium saucepan over medium-low heat. Cook, stirring occasionally, for 10 minutes or until the sauce thickens. Set aside to cool. Transfer to a jug. Cover with plastic wrap and store in the fridge.
    Step 2

    Combine the soy sauce, vinegar and ginger in a large bowl. Add the chicken and stir to coat. Cover and place in the fridge for 4 hours or overnight to marinate.
    Step 3

    Line a large baking tray with non-stick baking paper. Place the breadcrumbs on a large plate. Place the flour on a separate plate. Season with salt and pepper. Place the egg in a bowl. Dip the chicken in the flour and shake off excess. Dip in egg, then in the breadcrumbs, pressing firmly to coat. Transfer to the lined tray. Cover and place in the fridge for 30 minutes to chill.
    Step 4

    Preheat oven to 200°C. Spray the top of the chicken with oil. Cook for 6 minutes. Carefully turn and spray with oil. Cook for a further 6 minutes or until cooked through.
    Step 5

    Thickly slice the chicken diagonally. Arrange the wombok and red cabbage on a serving platter and top with the chicken. Drizzle over the mayonnaise and katsu sauce. Serve with lemon wedges.

Katsu Curry Recipe Curry Chicken Leaves Powder College Goat Puff Paste Rice Plant Leaf Photos Pics 

Katsu Curry Recipe Curry Chicken Leaves Powder College Goat Puff Paste Rice Plant Leaf Photos Pics  

Katsu Curry Recipe Curry Chicken Leaves Powder College Goat Puff Paste Rice Plant Leaf Photos Pics  

Katsu Curry Recipe Curry Chicken Leaves Powder College Goat Puff Paste Rice Plant Leaf Photos Pics  

Katsu Curry Recipe Curry Chicken Leaves Powder College Goat Puff Paste Rice Plant Leaf Photos Pics  

Katsu Curry Recipe Curry Chicken Leaves Powder College Goat Puff Paste Rice Plant Leaf Photos Pics  

Katsu Curry Recipe Curry Chicken Leaves Powder College Goat Puff Paste Rice Plant Leaf Photos Pics  

Katsu Curry Recipe Curry Chicken Leaves Powder College Goat Puff Paste Rice Plant Leaf Photos Pics  

Katsu Curry Recipe Curry Chicken Leaves Powder College Goat Puff Paste Rice Plant Leaf Photos Pics  

Katsu Curry Recipe Curry Chicken Leaves Powder College Goat Puff Paste Rice Plant Leaf Photos Pics  

Katsu Curry Recipe Curry Chicken Leaves Powder College Goat Puff Paste Rice Plant Leaf Photos Pics