Chicken katsu curry- wagamama

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Chicken katsu curry- wagamama

Name: Chicken katsu curry- wagamama
Prep time: 45 min
Total time: 45 min
Yield: 8 Porções
Ingredients: 3 tablespoon Sunflower oil; 2 unit(s) Big onions; 3 unit(s) Minced garlic; 2 tablespoon grated ginger; 600 ml Vegetable broth; 4 tablespoon Curry powder; 2 teaspoon Turmeric; 2 tablespoon Wheat flour; 200 ml Coconut milk; 2 teaspoon Shoyu; 3 teaspoon Sugar; 1 kg Chicken breast; 2 unit(s) Egg; 1 cup Panko flour for breading; 1 cup Wheat flour for breading

🇧🇷Brazil

•

View in original language

(Português)

45 min(s)

8 servings

Renata Dias

@rediasrosa

Ingredients
Recipe

Sunflower oil3 tablespoon
Big onions2 unit(s)
Minced garlic3 unit(s)
grated ginger2 tablespoon
Vegetable broth600 ml
Curry powder4 tablespoon
Turmeric2 teaspoon
Wheat flour2 tablespoon
Coconut milk200 ml
Shoyu2 teaspoon
Sugar3 teaspoon
Chicken breast1 kg
Egg2 unit(s)
Panko flour for breading1 cup
Wheat flour for breading1 cup

In a pan, heat the oil and put the onions to brown.
Add the garlic and ginger. Stir to brown.
Add the curry and turmeric and stir for about 2 minutes.
Add the wheat flour and mix some more.
Add the vegetable broth and bring to a boil and thicken a little.
Blend all the contents of the pan in the blender, then return the liquid to the pan.
Add coconut milk, soy sauce and sugar. Let it boil until the consistency of a thick sauce. Reserve
Cut the chicken breasts into thin fillets. And season with salt to taste.
On a plate, place the flour. In another, the panko. And beat the eggs in a bowl to mix. Dip the chicken fillets in the flour, then in the egg and finally in the panko. Fry them.
Serve the fillets with the reserved sauce.

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Chicken katsu curry- wagamama

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