Plato principal
Chicken Katsu Curry
1 hPara 2Nutri-Score C€€
C
1 h
1 hChicken Katsu Curry
receta de
@gwynethyuma
@gwynethyuma
6 recetas
6 importaciones
0 veces cocinadas
lo que necesita
Ingredientes
chicken breast (sliced into cutlets, pounded thin)Carne400 g
saltEspecias3 g
black pepper (ground)Especias2 g
flourDespensa60 g
egg (beaten)Lácteos2 piezas- panko breadcrumbsPanadería120 g
- vegetable oil (for frying)Despensa500 ml
onion (thinly sliced)Frutas y verduras1 pieza
carrot (peeled, cut into chunks)Frutas y verduras1 pieza
potato (peeled, cut into chunks)Frutas y verduras1 pieza
waterOtro500 ml- Japanese curry roux (cubed)Despensa90 g
soy sauceDespensa15 ml
honeyDespensa10 g
white rice (rinsed, cooked)Cereales300 g
por ración
Nutrición
1225kcal
- Carbohidratos
- 150 g
- Proteínas
- 55 g
- Grasas
- 45 g
lo que usará
Utensilios
Sartén
Cazo
Bol ×3
Placa de cocina
Pinzas de cocina
Escurridor
paso a paso
Preparación
- Paso 1
Cook the rice
- Rinse the rice until the water runs clear.
- Cook the rice and keep it warm.
- Paso 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.
- Paso 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.
- Paso 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.
- Paso 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.
- Paso 6
Assemble and serve
- Spoon the rice into bowls.
- Top with sliced chicken katsu and ladle the curry sauce over the top.