Chicken cutlet curry rice, a beloved comfort dish, combines crispy fried chicken with rich, aromatic curry sauce over steamed rice. Here’s a simple yet delicious recipe to recreate it at home.
Ingredients: For the cutlet: 2 chicken breasts, panko breadcrumbs, 2 eggs (beaten), salt, pepper, and flour. For the curry: 2 potatoes, 1 carrot, 1 onion, curry roux blocks (or powder), and 2 cups of chicken broth.
Steps:
1. Prepare the cutlet: Pound chicken breasts to even thickness, season with salt and pepper. Dredge in flour, dip in beaten eggs, then coat with panko breadcrumbs. Deep-fry at 170°C until golden and crispy (about 4-5 minutes). Drain excess oil.
2. Make the curry: Sauté chopped onion, potatoes, and carrot in oil until soft. Add chicken broth, simmer until veggies are tender (15-20 mins). Break curry roux into pieces, stir until melted and thickened. Adjust seasoning with salt or sugar if needed.
3. Serve: Place a scoop of steamed rice on a plate, top with the crispy chicken cutlet, and pour generous curry sauce over it. Garnish with parsley or pickles for extra flavor.
Enjoy this hearty, flavorful meal that’s perfect for any occasion!
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