My recipe is developed from Yumiko (RecipeTin Japan) and 小高姐的Magic Ingredients. The seemingly complicated dish can be done within 20 minutes (see note).
Ingredients for curry: 1. 400g / 0.9lb onion sliced into 1/2 inch cubes pieces 2. 250g / 0.6lb potato cut into 1/2 inch cubes 3. 100g / 3.5oz carrot sliced to ¼ inch thick pieces 4. 1 tbsp oil 5. ½ packet of 230g / 0.5lb Japanese golden curry 6. 3 cups of water
Methods for curry: 1. Add oil into a pan and heat over medium-high heat. 2. Add onion and sauté for a few minutes or until the onion becomes translucent and edges start getting slightly burnt. Add potatoes and carrots and stir for a couple of minutes or until the surface of the vegetables starts getting cooked. 3. Add water and turn the heat up to bring it to a boil. Then reduce the heat to medium-low and simmer for about 7 minutes or until the vegetables are nearly cooked through. 4. Break the curry roux cake into small blocks along the lines and add them into the pan. Stir gently to blend the curry roux. 5. Place a lid on and cook over low heat for about 10 minutes or until the curry roux is completely dissolved. When done, pure the curry over chicken cutlets (see below). Serve hot with rice.
Ingredients for chicken cutlet: 1. 2 skinless boneless chicken breast (10 oz) 2. 2 shallots (white parts only), roughly chopped 3. 6 cups of oil For marinating chicken (4-7) 4. soy source 1.5 tbsp 5. five-spice powder 1/8 tsp 6. white pepper powder 1/2 tsp 7. ginger paste 1 tsp 8. flour 70 g to dry the chicken before battering For batter (9-11) 9. all-purpose flour 90g 10. milk (or water) 120g (8 tbsp) 11. 2 eggs For flour flakes (12-16) 12. all-purpose flour 250 g 13. 2 tsp baking powder 14. 1/4 baking soda 15. salt 1/4 tsp 16. water 1/4 cup
Methods for chicken cutlet: 1. Cut the chicken breast into 2 lawyers to make the chicken thinner. Get 4 pieces of chicken. Season the chicken using ingredients 4-7 ahead. preferable 4 hours to overnight. 2. Combine ingredients 9-11 and stir. Add the water slowly several times. Rub the flour using your hands to create tiny flakes. 3. Prepare for frying. Use a plate with a little dry flour. Use seasoned chicken coat with dry flour, drop into the batter. Then put the chicken into flour flakes and press it gently. Repeated until finish all the chickens. 4. Heat oil in a wok/pan. Add shallots when the oil is not hot. Remove them when their color turns light brown. When oil temperature reaches middle-high (180 C/356 F), add chicken. Fry about 4 minutes for each. Take it out when golden brown. Adjust oil temperature to avoid too hot or cold. Repeated until finish all the chickens. 5. Cut chickens into 1-inch wide pieces.
Note: For the curry: preparing time 5 minutes; cooking time 20 minutes. For chicken cutlets: preparing time 10 minutes (plus marinate); cooking time 10 minutes. You could start curry first. Cook chickens while stimming curry. Done within 20 minutes.
* Photography: Yancy