Plato principal
Chicken Katsu Curry
50 minPara 2Nutri-Score C€€
C
50 min
50 minChicken Katsu Curry
receta de
Notorious Foodie
@notorious_foodie
49 recetas
102 importaciones
0 veces cocinadas
lo que necesita
Ingredientes
chicken breast (butterflied and flattened)Carne2 piezas
saltEspecias3 g
black pepper (ground)Especias2 g
flourDespensa60 g
egg (beaten)Lácteos2 piezas
panko breadcrumbsPanadería100 g- vegetable oil (for frying)Despensa500 ml
onion (finely chopped)Frutas y verduras1 pieza
carrot (peeled and sliced)Frutas y verduras1 pieza
garlic (minced)Frutas y verduras2 piezas
ginger (grated)Frutas y verduras15 g
curry powderEspecias15 g- flour (for the roux)Despensa20 g
butterLácteos20 g- chicken stockDespensa500 ml
soy sauceDespensa15 ml
honeyDespensa10 g
rice (rinsed)Cereales200 g
spring onion (sliced)Frutas y verduras1 pieza
por ración
Nutrición
1018kcal
- Carbohidratos
- 118 g
- Proteínas
- 53 g
- Grasas
- 38 g
lo que usará
Utensilios
Sartén
Cazo
Bol ×3
Varillas
Pinzas de cocina
Escurridor
paso a paso
Preparación
- Paso 1
Cook the rice
- Rinse the rice until the water runs clear.
- Boil the rice in salted water until tender, then drain.
- Paso 2
Make the curry sauce
- Soften the onion, carrot, garlic and ginger in a little oil in a saucepan.
- Stir in the curry powder and flour, then add the butter and cook briefly.
- Pour in the chicken stock, soy sauce and honey and simmer until thickened and the vegetables are soft.
- Paso 3
Prepare the chicken
- Season the chicken with salt and pepper.
- Coat each piece 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 deep golden and cooked through, turning once.
- Drain on paper towels and slice into strips.
- Paso 5
Serve
- Spoon the rice onto plates and pour over the curry sauce.
- Top with the sliced chicken katsu and scatter with spring onion.
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