Hauptgericht
Chicken Katsu Curry
50 Min.Für 4Nutri-Score C€€
C
50 Min.
50 Min.Chicken Katsu Curry
was Sie brauchen
Zutaten
carrot (peeled and cut into bite-sized pieces)Obst & Gemüse1 Stück
potato (peeled and cut into bite-sized pieces)Obst & Gemüse2 Stücke
onion (sliced)Obst & Gemüse1 Stück
Japanese curry block (used following the box instructions)Vorräte100 g
water (for the curry)Andere700 ml
chicken breast (flattened slightly)Fleisch4 Stücke
flour (for dredging)Vorräte60 g
egg (beaten)Milchprodukte2 Stücke- panko breadcrumbsBackwaren120 g
- vegetable oil (for frying)Vorräte500 ml
rice (cooked, for serving)Getreide300 g
pro Portion
Nährwerte
633kcal
- Kohlenhydrate
- 75 g
- Eiweiß
- 33 g
- Fett
- 23 g
was Sie verwenden
Utensilien
Stielkasserolle
Bratpfanne
Rührschüssel ×3
Kochfeld
Schritt für Schritt
Zubereitung
- Schritt 1
Cook the vegetables
- Sauté the onion in a saucepan until softened.
- Add the carrot and potato and cook briefly.
- Schritt 2
Simmer the curry
- Pour in the water and bring to a boil.
- Simmer until the vegetables are tender.
- Turn off the heat and stir in the curry block following the box instructions.
- Schritt 3
Bread the chicken
- Coat each chicken breast in flour, then beaten egg, then panko breadcrumbs.
- Schritt 4
Fry the katsu
- Heat the oil in a frying pan.
- Fry the breaded chicken until golden and cooked through, then drain.
- Schritt 5
Serve
- Slice the katsu and serve over rice with the curry sauce.