Plato principal
Chicken Katsu Curry
50 minPara 2Nutri-Score C€€
C
50 min
50 minChicken Katsu Curry
receta de
The Pantry Boy
@thepantryboy
1 receta
1 importación
0 veces cocinadas
lo que necesita
Ingredientes
chicken breast (sliced into cutlets, pounded thin)Carne400 g
saltEspecias3 g
black pepper (ground)Especias2 g
plain flourDespensa60 g
egg (beaten)Lácteos2 piezas- panko breadcrumbsPanadería120 g
- vegetable oil (for frying)Despensa500 ml
onion (finely sliced)Frutas y verduras1 pieza
carrot (peeled and cut into small chunks)Frutas y verduras1 pieza
potato (peeled and cut into small chunks)Frutas y verduras1 pieza
garlic (minced)Frutas y verduras2 piezas
ginger (grated)Frutas y verduras15 g
butterLácteos20 g
curry powderEspecias15 g- plain flour (for the roux)Despensa15 g
- chicken stockDespensa500 ml
soy sauceDespensa15 ml
honeyDespensa10 g
Japanese rice (rinsed and cooked)Cereales300 g
por ración
Nutrición
1245kcal
- Carbohidratos
- 150 g
- Proteínas
- 60 g
- Grasas
- 45 g
lo que usará
Utensilios
Sartén
Cazo
Bol ×3
Escurridor
Pinzas de cocina
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
- 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.
- Paso 3
Season the sauce
- Stir the soy sauce and honey into the sauce and simmer until slightly thickened.
- Paso 4
Bread the chicken
- Season the chicken with salt and pepper.
- Coat each cutlet in flour, then beaten egg, then panko breadcrumbs.
- Paso 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.
- Paso 6
Assemble and serve
- Spoon the rice into bowls.
- Top with the sliced katsu and pour the curry sauce over.