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Chicken Katsu Curry Ramen

Published on 9th June 2022

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Ingredients

  • 2 pcs Mi Urai premium egg noodles (Original)
  • Chicken Katsu:
  • 2 pcs chicken thigh fillet, skinless
  • ½ tbsp ginger, grated
  • 1 clove garlic, grated
  • 2 tbsp shoyu
  • Pepper to taste
  • Salt to taste
  • 1 tbsp chicken powder
  • 150 g flour
  • 1 egg, beaten
  • 150 g panko breadcrumbs
  • 1 litre cooking oil
  • Curry Sauce:
  • 3 tbsp butter
  • ½ pc onion, minced
  • 3 cloves garlic, minced
  • ½ tbsp garam masala
  • 1 tbsp curry powder
  • 2 tbsp flour
  • 2 tbsp tomato sauce
  • 2 tbsp honey
  • 3 tbsp soy sauce
  • 500 ml chicken stock
  • Salt to taste
  • Pepper to taste
  • 1 tbsp chicken powder
  • 1 carrot, cubed and boiled
  • 1 medium sized potato, cubed and boiled
  • 50 g peas, boiled

Instructions

  • 1. Cook Mi Urai according to instructions on package. Set aside.
  • 2. Make chicken katsu – Marinate chicken with shoyu, garlic, ginger, salt and pepper. Set aside for 10 minutes.
  • 3. Coat chicken evenly with flour. Dip chicken into egg and shake off any excess. Coat with panko flour. Deep fry until fully cooked, drain and set aside.
  • 4. Make curry sauce – In a pan, heat butter on medium flame until melted and hot. Sauté onion and garlic until fragrant. Add curry powder and garam masala, stir and sauté until fragrant. Add flour and mix well.
  • 5. Add honey, soy sauce and tomato sauce, stir well. Add chicken stock gradually while stirring, bring to a boil and lower heat. Season with salt and pepper.
  • 6. Add carrot, potato and peas. Stir well.
  • 7. To serve, pour curry sauce over Mi Urai and top with sliced chicken katsu.
  • Servings : 2
  • Ingredient :

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