Plato principal
Chicken Katsu Curry
50 minPara 4Nutri-Score C€€
C
50 min
50 minChicken Katsu Curry
receta de
audreysaurus
@audreysaurus
10 recetas
15 importaciones
0 veces cocinadas
lo que necesita
Ingredientes
carrot (peeled and cut into bite-sized pieces)Frutas y verduras1 pieza
potato (peeled and cut into bite-sized pieces)Frutas y verduras2 piezas
onion (sliced)Frutas y verduras1 pieza
Japanese curry block (used following the box instructions)Despensa100 g
water (for the curry)Otro700 ml
chicken breast (flattened slightly)Carne4 piezas
flour (for dredging)Despensa60 g
egg (beaten)Lácteos2 piezas- panko breadcrumbsPanadería120 g
- vegetable oil (for frying)Despensa500 ml
rice (cooked, for serving)Cereales300 g
por ración
Nutrición
633kcal
- Carbohidratos
- 75 g
- Proteínas
- 33 g
- Grasas
- 23 g
lo que usará
Utensilios
Cazo
Sartén
Bol ×3
Placa de cocina
paso a paso
Preparación
- Paso 1
Cook the vegetables
- Sauté the onion in a saucepan until softened.
- Add the carrot and potato and cook briefly.
- Paso 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.
- Paso 3
Bread the chicken
- Coat each chicken breast in flour, then beaten egg, then panko breadcrumbs.
- Paso 4
Fry the katsu
- Heat the oil in a frying pan.
- Fry the breaded chicken until golden and cooked through, then drain.
- Paso 5
Serve
- Slice the katsu and serve over rice with the curry sauce.