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Chicken Curry Tonkatsu
Chicken Curry Tonkatsu

Before you jump to Chicken Curry Tonkatsu recipe, you may want to read this short interesting healthy tips about Heart Friendly Foods You Must Eat.

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Fish is among the healthiest meats out there. You already know this as, by now, you’ve probably been taught to consume fish at least a couple of times a week. This is basically true if there are some issues with your heart or if your heart is not healthy. Fact: Fish is loaded with Omega 3s which are what helps break down and transform unhealthy cholesterol into healthy energy. Try including fish in two meals per week.

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We hope you got insight from reading it, now let’s go back to chicken curry tonkatsu recipe. To cook chicken curry tonkatsu you need 19 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Chicken Curry Tonkatsu:
  1. Take Chicken cutlet
  2. Use 6 chicken breasts
  3. Prepare Salt
  4. Prepare Pepper
  5. Get Bread crumbs
  6. Prepare Cornstarch
  7. Use Egg
  8. Provide Sauce
  9. You need 1 box Vermont Curry cubes
  10. Take 8 medium baby carrots
  11. Provide 3 large potatoes
  12. Take .5 lbs lean ground beef
  13. Take 2 large bell peppers
  14. Provide 1 large white onion
  15. Take Optional Egg topping
  16. Use Egg
  17. You need Butter
  18. Take Vinegar
  19. Prepare Spring oniom
Steps to make Chicken Curry Tonkatsu:
  1. 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.
  2. Cut veggies in large chunks, set aside. Mince onion.
  3. 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.
  4. 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.
  5. Turn off heat and add curry cubes. Mix well to disolve.
  6. Turn on heat, add bell peppers and cook until desired crunch is achieved.
  7. Deep fry your chicken cutlets.
  8. Butter up a hot pan. Whisk some eggs with a bit of vinegar and cook slowly in a non stick egg pan.
  9. Plate some rice. Add sauce and put chicken cutlet ontop beside runny scrambled eggs. Garnish with spring onion.

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