Plato principal
Chicken Katsu with Japanese Curry
50 minPara 4Nutri-Score C€€
C
50 min
50 minChicken Katsu with Japanese Curry
lo que necesita
Ingredientes
chicken thighs (boneless, skinless, flattened)Carne600 g
panko breadcrumbsPanadería120 g
flourDespensa60 g
eggs (beaten)Lácteos2 piezas
green onions (sliced)Frutas y verduras3 piezas- Japanese curry blocksDespensa100 g
onions (sliced)Frutas y verduras2 piezas
red peppers (sliced)Frutas y verduras2 piezas- dashi stockDespensa800 ml
rice (rinsed)Cereales300 g
carrots (sliced)Frutas y verduras2 piezas- vegetable oil (for frying)Despensa500 ml
por ración
Nutrición
738kcal
- Carbohidratos
- 75 g
- Proteínas
- 36 g
- Grasas
- 33 g
lo que usará
Utensilios
Sartén
Cazo
Bol ×3
Placa de cocina
Pinzas de cocina
paso a paso
Preparación
- Paso 1
Cook the rice
- Rinse the rice until the water runs clear.
- Cook the rice according to the package instructions and keep warm.
- Paso 2
Start the curry
- Heat a little oil in a saucepan and soften the onions.
- Add the carrots and red peppers and cook for a few minutes.
- Pour in the dashi and simmer until the vegetables are tender.
- Paso 3
Thicken the curry
- Take the pan off the heat and stir in the curry blocks until fully dissolved.
- Return to a low heat and simmer, stirring, until the curry thickens.
- Paso 4
Bread the chicken
- Flatten the chicken thighs to an even thickness.
- Coat each thigh in flour, then beaten egg, then panko breadcrumbs, pressing so the crumbs stick.
- Paso 5
Fry the katsu
- Heat the oil in a frying pan to about 170 °C.
- Fry the breaded chicken in batches until deep golden and cooked through.
- Drain on a rack or paper towels and slice into strips.
- Paso 6
Serve
- Spoon the curry over or beside the rice.
- Top with the sliced chicken katsu and scatter with green onions.