Ingredients CardJapanese Chicken Katsu Curry
8 servings
Chicken Curry
- Safety: Large batch: cool quickly in shallow containers or an ice bath, to below 5 °C within 6 hours, before refrigerating. (USDA FSIS)
- Safety: Poultry should reach 74 °C (165 °F) at the centre. (USDA FSIS)
- Safety: Egg dishes should reach 71 °C (160 °F) at the centre. (USDA FSIS)
- Safety: Chicken should reach 74°C in the thickest part. If the cutlets are thicker than the recipe calls for, check with a thermometer. (The author)
- Safety: Never leave hot oil unattended, keep the pot no more than half full of oil, and lower the cutlets in away from you. (The author)
