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Chicken katsu curry- wagamama
🇧🇷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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