Main Course
Traditional Japanese Style Chicken Katsu Curry Recipe Recipe
Traditional Japanese Style Chicken Katsu Curry Recipe Recipe is a delicious Main Course dish that can be prepared in just 0 minutes....
⏱️
15 Min Prep
🔥
20 Min Cook
🍽️
4 Servings
🥗
Non Vegeterian
Ingredients
- 300 grams Chicken breasts - cut into cubes
- 1 teaspoon Black pepper powder
- 1 tablespoon Coriander (Dhania) Seeds
- 1/2 tablespoon Cumin seeds (Jeera)
- 3 Dry Red Chillies
- 1 teaspoon Fennel seeds (Saunf)
- 1/8 teaspoon Methi Seeds (Fenugreek Seeds)
- 1 inch Cinnamon Stick (Dalchini)
- 2 Cloves (Laung)
- 2 Cardamom (Elaichi) Pods/Seeds
- 6 Black pepper corns
- 1 Star anise
- 2 tablespoons Butter
- 2 tablespoons All Purpose Flour (Maida)
- 1 teaspoon Sunflower Oil
- 1 teaspoon Ginger
- 2 teaspoons Garlic
- 2 Onions - sliced
- 1 Carrot (Gajjar) - cut into cubes
- 2 Potatoes (Aloo) - boiled
- 1 cup Water
- 1/2 cup Apple - cut into thin strips
- 1/2 teaspoon Turmeric powder (Haldi)
- 1 teaspoon Nutmeg powder
- Salt - salt to taste
- 2 tablespoon Tomato Ketchup
- 1 teaspoon Honey
Instructions
1
To begin making the Japanese Style Chicken Katsu Curry method, in a mixing mixing bowl combine the washed and cleaned chicken pieces, along with seasoning and pepper and let it sit. To make the Indo-Japanese seasoning purée mildly hot a small skillet on medium flame, stream in in the coriander seeds, cumin seeds, arid red chillies, fennel seeds, fenugreek seeds, cinnamon, cloves, cardamom pods, black pepper corns and star anise.
2
arid toast this on medium-low flame for about 4-6 moments until nice and fragrant.
3
Turn off the flame and allow it to cool. Transfer to a mixer-jar and grind to a fine dusting seasoning, and set aside. In a small skillet, mildly hot margarine on medium flame, stream in in the all purpose baking flour and stew until the margarine and baking flour are well combined and the baking flour has cooked through. Now stream in in the Indo-Japanese seasoning purée to the margarine and baking flour mixture and stew for about two moments.
4
Turn off the flame and set aside. mildly hot a kadai on medium flame, stream in in cooking oil and then the ginger and garlic, saute for 30 seconds, then stream in in in the sliced onions and stew until it turns into a light brown colour.
5
This will take about 5 moments. To the cooked onions, stream in in the liquid and the spiced baking flour margarine mixture, seasoning, turmeric dusting seasoning, and purée well, bring to a single heat to boiling point, reduce the flame stream in in the onions and carrots and wrap and stew until the chicken is cooked through completely. Open the lid, stream in in nutmeg dusting seasoning, tomato ketchup, soy coulis, honey, apple strips and purée well. Turn off the flame, transfer to a serving mixing bowl and offer burning. offer Japanese Style Chicken Katsu Curry method along with Thai Jasmine Sticky Rice method followed by a dessert of Japanese Cotton Cheesecake. .
Recipe Information
Cuisine
Japanese
Japanese
Course
Main Course
Main Course
Diet
Non Vegeterian
Non Vegeterian
Total Time
35 mins
35 mins
Recipe Time chart
Preparation Time
15 minsCooking Time
20 minsTotal Time
35 minsMaster Chef
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