Chicken Cutlet with Japanese Curry 日式咖哩鸡排饭

I have been wanting to post this a long time ago. But my recipe posting time was taken up but the stuff I cook for my kids ^_- Finally .....



I will cook this when my hubby is away for business trip by request of my son! He loves it! That's because the curry mix I'm using doesn't even taste a slight bit spicy. ^_- A one dish meal is easier for me anyway.



Ingredients:

• 1 chicken drumstick, deboned


• 2 potatoes, skinned and cubed


• 2 carrots, skinned and cubed


• 1 large onion, cut into smalled pieces


• 2 teaspoon light soy sauce


• Plain flour with water for batter


• Bread crumbs


• Japanese Instant Curry Cubes (I'm using HOUSE Vermont Curry Mild - with a touch of apple & honey)


• Water about a litre


• Oil for frying

How to do it:

1. Marinade the chicken with soy sauce for at least 1/2 hour.


2. Dip in batter than bread crumbs.


3. Deep fry the chicken till golden brown.


4. Saute the vegetables till slightly brown.


5. Add water and boil.


6. Break the curry cubes and add in to the vegetables.


7. Continue cooking till the sauce thickens in low fire (about 1/2 hour)


8. Place the chicken on the rice and pour the curry over and serve.

Note:

If you prefer a spicy version, you can get HOT mix rather than MILD one.