This is how Chicken Curry Tonkatsu can help you in weight loss
Weight administration needs fixed efforts. In case you are someone making an attempt to shed some extra kilos then you need to always be in your toes. Watching your calorie consumption and likewise sticking to a balanced diet is the secret to an effective weight loss routine. It becomes really hectic to strike that proper balance between taste and well being and therefore, we need to discover an in-between answer the place taste meets well being.
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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 A Lot Of You Might Not Recognize This But Coconut Oil Can Have Great Health Advantages To It.

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

The ingredients needed to prepare Chicken Curry Tonkatsu:
  1. Get Chicken cutlet
  2. You need 6 chicken breasts
  3. Provide Salt
  4. Take Pepper
  5. Provide Bread crumbs
  6. Prepare Cornstarch
  7. Use Egg
  8. You need Sauce
  9. Take 1 box Vermont Curry cubes
  10. Prepare 8 medium baby carrots
  11. Use 3 large potatoes
  12. You need .5 lbs lean ground beef
  13. Use 2 large bell peppers
  14. Get 1 large white onion
  15. You need Optional Egg topping
  16. Prepare Egg
  17. Provide Butter
  18. Get Vinegar
  19. You need 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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