Chicken Katsu Curry
A new take on an old, sweet classic? We’re hooked! Spice things up around the dinner table tonight with this Japanese-style Fish Katsu Curry recipe, courtesy of Sandy Eats!
1. Cook Gorton’s Beer Battered Fish Fillets according to package, until reaching an internal temperature of 165°F or higher.
2. Heat oil in a dutch oven over medium heat.
3. Add grated onions and cook for about 2 minutes. Add carrots and celery and cook for about 5 minutes.
4. Add ginger and garlic. Stir well and cook for another 2 minutes.
5. Add chicken stock and allow to come to a simmer. Turn heat to low.
6. Skim off any foam that may have developed.
7. Put curry mix into a sieve and place into the pot. This will help the curry blocks melt slowly into the broth and avoid clumps of curry from forming.
8. Add salt and pepper to taste.
9. Cook for another 5 minutes and combine curry mixture with fillets, rice and lettuce in a bowl. Serve and enjoy!
1 package of Gorton’s Beer Battered Fish Fillets
1 tablespoon avocado oil
1 1/2 cups onion, grated
2 cups carrots, diced
2 cups celery, diced
1/2 tablespoon ginger, grated
1/2 tablespoon garlic, grated
4 cups chicken stock
1 pack (3.2 oz) curry
Beer Battered Fillets
Flaky, wild-caught whole white fish fillets.
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