You can cook Chicken Curry Tonkatsu using 19 ingredients and 9 steps. Here is how you cook Chicken Curry Tonkatsu.
Ingredients of Chicken Curry Tonkatsu
- You need to prepare of Chicken cutlet.
 - Prepare 6 of chicken breasts.
 - You need to prepare of Salt.
 - Prepare of Pepper.
 - You need to prepare of Bread crumbs.
 - Prepare of Cornstarch.
 - You need to prepare of Egg.
 - You need to prepare of Sauce.
 - You need to prepare 1 box of Vermont Curry cubes.
 - Prepare 8 of medium baby carrots.
 - Prepare 3 of large potatoes.
 - Prepare .5 lbs of lean ground beef.
 - You need to prepare 2 of large bell peppers.
 - Prepare 1 of large white onion.
 - Prepare of Optional Egg topping.
 - You need to prepare of Egg.
 - Prepare of Butter.
 - Prepare of Vinegar.
 - Prepare of Spring oniom.
 
Chicken Curry Tonkatsu directions
- 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..
 - Cut veggies in large chunks, set aside. Mince onion..
 - 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..
 - 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..
 - Turn off heat and add curry cubes. Mix well to disolve..
 - Turn on heat, add bell peppers and cook until desired crunch is achieved..
 - Deep fry your chicken cutlets..
 - Butter up a hot pan. Whisk some eggs with a bit of vinegar and cook slowly in a non stick egg pan..
 - Plate some rice. Add sauce and put chicken cutlet ontop beside runny scrambled eggs. Garnish with spring onion..
 
	
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