Simple Way to Prepare Quick Ghosty chicken katsu curry

Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, ghosty chicken katsu curry. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.

Ghosty chicken katsu curry is one of the most popular of current trending meals on earth. It is easy, it is fast, it tastes yummy. It’s enjoyed by millions every day. Ghosty chicken katsu curry is something which I’ve loved my entire life. They’re nice and they look fantastic.

This healthier katsu is coated in finely chopped flaked almonds and baked in the oven (rather than fried) until crisp and golden. Katsu curry is a variation of Japanese curry with a chicken cutlet on top. Adding chicken cutlet brings the Japanese curry up to the next level. Katsu curries served at restaurants often do not have anything in the sauce.

To begin with this recipe, we have to first prepare a few ingredients. You can have ghosty chicken katsu curry using 17 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Ghosty chicken katsu curry:

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

The secret to Wagamama's signature chicken katsu curry is the combination of curry powder, turmeric, chicken stock, coconut milk and soy sauce, along with onions, garlic and ginger. Enjoy rich and flavorful Japanese curry served with chicken katsu or tonkatsu over rice. The crunchy texture with creamy sauce is simply irresistible. You can cook the curry from scratch, frying the katsu, and cooking the rice all at the same time.

Instructions to make Ghosty chicken katsu curry:

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!

The crunchy texture with creamy sauce is simply irresistible. You can cook the curry from scratch, frying the katsu, and cooking the rice all at the same time. To simplify and shorten the cooking process, here. Next add the curry mix, before then adding the turmeric and continue to stir as the strong flavours are released. Allow the mixture to sit on a low to medium heat for a minute or so.

So that’s going to wrap this up with this exceptional food ghosty chicken katsu curry recipe. Thanks so much for your time. I’m confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!