CHICKEN KATSU & CURRY⤵️

CHICKEN KATSU & CURRY⤵️ If we’re being honest, filming with a quiet household isn’t easy which is why I always did voice overs or put a song over my videos. But now… I kinda like all the chaos that goes on in a video, it shows my reality🙂 CURRY Makes: 3-4 servings 4 small carrots, cut 1 inch wide 4 red potatoes, cut 1/2 (or any potato would work) 1 onion, cut into squares Golden curry, 1/2 a box (has 4 cubes) 2.75 cups water 1. In a pot, heat up some oil and sauté onions for 1 minute 2. Then add your carrots and potatoes, sauté for another minute 3. Then add 2.75 cups of water, bring to boil, reduce heat to simmer and cook for 10 minutes 4. After 10 mins, add 4 cubes of curry blocks (4 cubes = 1/2 of the package) 5. Mix until it thickens to desired thickness then turn off heat (and enjoy) 〰️〰️〰️〰️〰️〰️〰️〰️〰️〰️〰️〰️〰️〰️〰️ CHICKEN KATSU Chicken breast (or boneless skinless chicken thighs) All purpose flour Eggs Panko bread crumbs Cling wrap 1. Use a mallet or spine if your knife, pound your chicken so it’s about 1/3 of an inch thick. I place a cling wrap over my chicken to avoid any splatters 2. Then coat your chicken in all purpose flour, eggs and panko bread crumbs (in this order) 3. Then pan fry for 6-8 minutes each side, flipping half way through OR you can airfry at 350 for 15-20 minutes, flipping half way through. Brush oil (or spray oil) over any dry spots when flipping. 4. Plate tory food… rice, curry and katsu. Enjoy🙂

Good

% Daily Values based on a 2,000 calorie diet