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Chicken Katsu Curry
1 Std.Für 2Nutri-Score C€€
C
1 Std.
1 Std.Chicken Katsu Curry
was Sie brauchen
Zutaten
chicken breast (sliced into cutlets, pounded thin)Fleisch400 g
saltGewürze3 g
black pepper (ground)Gewürze2 g
flourVorräte60 g
egg (beaten)Milchprodukte2 Stücke- panko breadcrumbsBackwaren120 g
- vegetable oil (for frying)Vorräte500 ml
onion (thinly sliced)Obst & Gemüse1 Stück
carrot (peeled, cut into chunks)Obst & Gemüse1 Stück
potato (peeled, cut into chunks)Obst & Gemüse1 Stück
waterAndere500 ml- Japanese curry roux (cubed)Vorräte90 g
soy sauceVorräte15 ml
honeyVorräte10 g
white rice (rinsed, cooked)Getreide300 g
pro Portion
Nährwerte
1.225kcal
- Kohlenhydrate
- 150 g
- Eiweiß
- 55 g
- Fett
- 45 g
was Sie verwenden
Utensilien
Bratpfanne
Stielkasserolle
Rührschüssel ×3
Kochfeld
Küchenzange
Seiher
Schritt für Schritt
Zubereitung
- Schritt 1
Cook the rice
- Rinse the rice until the water runs clear.
- Cook the rice and keep it warm.
- Schritt 2
Make the curry sauce
- Sauté the onion in a saucepan until soft and translucent.
- Add the carrot and potato and stir for a few minutes.
- Pour in the water and simmer until the vegetables are tender.
- Schritt 3
Thicken the curry
- Take the pan off the heat and stir in the curry roux until fully dissolved.
- Return to low heat, add the soy sauce and honey and simmer until the sauce thickens.
- Schritt 4
Prepare the chicken
- Season the chicken with salt and pepper.
- Coat each cutlet in flour, then beaten egg, then panko, pressing the crumbs on well.
- Schritt 5
Fry the katsu
- Heat the oil to about 170 °C.
- Fry the cutlets until deep golden and cooked through, turning once.
- Drain on a rack or paper towels and slice into strips.
- Schritt 6
Assemble and serve
- Spoon the rice into bowls.
- Top with sliced chicken katsu and ladle the curry sauce over the top.