Chicken Katsu and its curry sauce
Recipe made by Mamacita in the Kitchen
Instagram: https://www.instagram.com/mamacita_en_cuisine/?hl=fr
Ingredients:
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4 chicken fillets
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5 eggs
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2 tablespoons of water
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180 g flour
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250 g of Panko
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1 level teaspoon of white pepper
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2 tablespoons of AYAM ™ nuoc mam sauce
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1 teaspoon of garlic powder (floury aspect)
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frying pan filled with at least 8 cm of oil
For the curry sauce:
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3 carrots
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1 onion
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1 shallot
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3 potatoes
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400ml of organic coconut milk AYAM ™
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1 tablespoon of garlic powder
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2 level tablespoons of AYAM ™ yellow curry paste
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4 tablespoons of AYAM ™ nuoc mam
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pepper
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3 tablespoons of sunflower oil
- 300 ml of water
Preparation:
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For the preparation of the chicken: In a bowl put the flour. To book. In a second bowl, mix together the eggs, pepper, nuoc mam sauce, garlic powder and water. To book. In a 2rd bowl, add the Panko breadcrumbs. To book.
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Heat the fryer or a pan with 8cm of oil, to fry at 170/180 ° C.
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Pass each fillet in this order: flour, beaten eggs, breadcrumbs, again beaten eggs then breadcrumbs. Pat well to remove excess breadcrumbs.
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Fry for about 2 minutes on each side, the breadcrumbs should be golden. Once cooked, leave to cool then slice the chicken fillets into strips.
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For the preparation of the curry sauce: cut the carrots into 2/3 sections, the potatoes in half then set aside.
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In a hot casserole dish, add the oil. Brown the shallot and onion. Stir for 1 minute while lowering the heat. Add the curry paste.
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Add the water, carrots and potatoes to the casserole dish. Cover for 15 minutes, checking doneness from time to time.
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Add the coconut milk. Stir for 2 minutes then turn off the heat.
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For the Halloween presentation: form a skull shape with the already cooked fragrant rice. Add Halloween decorations to the rice using nori sheets or olives. Add the sliced breaded chicken fillets to the plate, as well as the curry sauce.