Hey guys! It’s take time!!! Chicken cutlet curry time! Since being sationed overseas in Japan my husband and I developed a love for Japanese curry. Cocos curry to be exact. So here is a recipe! Don’t forget to like, share and subscribe. Thank you! Enjoy!!!

Chicken Cutlet Curry
1 box Japanese curry cubes (8 total cubes) (I used the Golden Curry brand)
4 thingy sliced breasts
2 cups flour
2 cups bread crumbs
4 eggs
1 tbs pepper
1 tsp salt
3 potatoes (cubed)
1 and 1/2 cups baby carrots sliced an inch thick
6 cups water
2 cups vegetable oil

Instructions:
Season chicken breast with salt and pepper
Coat chicken in flour
Dip chicken in egg
Coat chicken in bread crumbs and lay on a baking sheet to rest
boil water, once water is starting to boil add vegetables and curry.
While veggies are cooking heat a pan of oil. Once oil is hot (i don’t have an exact temperature) start frying the chicken until golden brown on both sides. (Avoid flipping the chicken too many times-Flip once 1 side is golden brown and repeat on the next side)
Your rice should be cooking as well.
When veggies, curry, chicken and rice are done it
is time to plate.
note:Let chicken rest for a minute before you slice it. That way the juices stay in tact.

Camera:
Canon 70d
Canon g7x

Music:David Cutter-Dial
David Cutter Music - [ Ссылка ]

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