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Chicken Katsu Curry
50 Min.Für 2Nutri-Score C€€
C
50 Min.
50 Min.Chicken Katsu Curry
was Sie brauchen
Zutaten
chicken breast (sliced into cutlets, pounded thin)Fleisch400 g
saltGewürze3 g
black pepper (ground)Gewürze2 g
plain flourVorräte60 g
egg (beaten)Milchprodukte2 Stücke- panko breadcrumbsBackwaren120 g
- vegetable oil (for frying)Vorräte500 ml
onion (finely sliced)Obst & Gemüse1 Stück
carrot (peeled and cut into small chunks)Obst & Gemüse1 Stück
potato (peeled and cut into small chunks)Obst & Gemüse1 Stück
garlic (minced)Obst & Gemüse2 Stücke
ginger (grated)Obst & Gemüse15 g
butterMilchprodukte20 g
curry powderGewürze15 g- plain flour (for the roux)Vorräte15 g
- chicken stockVorräte500 ml
soy sauceVorräte15 ml
honeyVorräte10 g
Japanese rice (rinsed and cooked)Getreide300 g
pro Portion
Nährwerte
1.245kcal
- Kohlenhydrate
- 150 g
- Eiweiß
- 60 g
- Fett
- 45 g
was Sie verwenden
Utensilien
Bratpfanne
Stielkasserolle
Rührschüssel ×3
Seiher
Küchenzange
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
- Melt the butter in a saucepan and soften the onion, carrot and potato.
- Add the garlic and ginger and cook until fragrant.
- Stir in the curry powder and flour, then pour in the stock and simmer until the vegetables are tender.
- Schritt 3
Season the sauce
- Stir the soy sauce and honey into the sauce and simmer until slightly thickened.
- Schritt 4
Bread the chicken
- Season the chicken with salt and pepper.
- Coat each cutlet in flour, then beaten egg, then panko breadcrumbs.
- Schritt 5
Fry the katsu
- Heat the oil and fry the breaded chicken until deep golden and cooked through.
- Drain on a rack or paper and slice into strips.
- Schritt 6
Assemble and serve
- Spoon the rice into bowls.
- Top with the sliced katsu and pour the curry sauce over.