Plato principal
Chicken Katsu Curry
50 minPara 4Nutri-Score C€€
C
50 min
50 minChicken Katsu Curry
lo que necesita
Ingredientes
chicken breast (pounded into 1.25 cm cutlets)Carne600 g
salt (for seasoning)Especias5 g
black pepper (freshly ground)Especias2 g
eggs (beaten)Lácteos2 piezas
flour (for the wet batter)Despensa100 g
panko breadcrumbs (for coating)Panadería150 g- vegetable oil (for deep frying)Despensa1 litro
carrot (cut into large chunks)Frutas y verduras2 piezas
potato (cut into large chunks)Frutas y verduras2 piezas
onion (cut into large chunks)Frutas y verduras1 pieza
garlic (crushed)Frutas y verduras3 piezas
water (to cover the vegetables)Otro800 ml- curry roux cubes (Japanese curry cubes)Despensa100 g
cooked rice (hot, for serving)Cereales600 g
por ración
Nutrición
626kcal
- Carbohidratos
- 61 g
- Proteínas
- 36 g
- Grasas
- 26 g
lo que usará
Utensilios
Sartén
Cazo
Bol ×2
Termómetro de cocina
Pinzas de cocina
paso a paso
Preparación
- Paso 1
Prepare and season the chicken
- Pound the chicken breasts into thin cutlets, about 1.25 cm thick.
- Season generously with salt and pepper.
- Paso 2
Make the wet batter
- Whisk the eggs with the flour until smooth and thick enough to coat the chicken.
- Paso 3
Coat the chicken
- Dredge each cutlet in the batter.
- Press firmly into the panko breadcrumbs, covering every spot.
- Paso 4
Fry the katsu
- Heat the oil to 175 °C.
- Fry the cutlets for 5 to 6 minutes, until golden and the chicken reaches 74 °C inside.
- Drain on paper towels.
- Paso 5
Sauté the vegetables
- Add the carrot, potato, onion and garlic to a pot.
- Sauté for 5 minutes to get some color.
- Paso 6
Simmer the curry
- Cover the vegetables with water.
- Simmer for 10 minutes until the vegetables are soft.
- Paso 7
Add the curry cubes
- Stir in the curry cubes and mix until fully dissolved and thickened.
- Paso 8
Serve
- Slice the katsu and serve over hot rice with the curry sauce.
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