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The ingredients needed to prepare Chicken Curry Tonkatsu:
- Use Chicken cutlet
- You need 6 chicken breasts
- You need Salt
- Get Pepper
- Use Bread crumbs
- Prepare Cornstarch
- Provide Egg
- Use Sauce
- You need 1 box Vermont Curry cubes
- Take 8 medium baby carrots
- You need 3 large potatoes
- Get .5 lbs lean ground beef
- Provide 2 large bell peppers
- Get 1 large white onion
- Take Optional Egg topping
- Provide Egg
- Get Butter
- Get Vinegar
- Use Spring oniom
Instructions to make Chicken Curry Tonkatsu:
- Pound chicken breasts flat. Season with salt and pepper. Coat with cornstarch, egg, and bread crumbs. Set aside. Tip: since the sauce yields up to 10 servings, I usually prepare a lot of the chicken this way and freeze them til the next time we eat this meal.
- Cut veggies in large chunks, set aside. Mince onion.
- In a large pan, saute onions in very little oil until fragrant. Add ground beef, pepper, and 2 tbsp fish sauce. Stir until beef is nice and cooked.
- Add 6 cups of water to the hot pot and allow to boil. Add carrots and potatoes and allow to simmer until veggies are soft.
- Turn off heat and add curry cubes. Mix well to disolve.
- Turn on heat, add bell peppers and cook until desired crunch is achieved.
- Deep fry your chicken cutlets.
- Butter up a hot pan. Whisk some eggs with a bit of vinegar and cook slowly in a non stick egg pan.
- Plate some rice. Add sauce and put chicken cutlet ontop beside runny scrambled eggs. Garnish with spring onion.
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