Plat
Chicken Katsu Curry
1 hPour 2Nutri-Score C€€
C
1 h
1 hChicken Katsu Curry
ce qu’il vous faut
Ingrédients
chicken breast (sliced into cutlets, pounded thin)Viandes400 g
saltÉpices3 g
black pepper (ground)Épices2 g
flourÉpicerie60 g
egg (beaten)Produits laitiers2 morceaux- panko breadcrumbsBoulangerie120 g
- vegetable oil (for frying)Épicerie500 ml
onion (thinly sliced)Fruits et légumes1 morceau
carrot (peeled, cut into chunks)Fruits et légumes1 morceau
potato (peeled, cut into chunks)Fruits et légumes1 morceau
waterAutres500 ml- Japanese curry roux (cubed)Épicerie90 g
soy sauceÉpicerie15 ml
honeyÉpicerie10 g
white rice (rinsed, cooked)Céréales300 g
par portion
Nutrition
1 225kcal
- Glucides
- 150 g
- Protéines
- 55 g
- Lipides
- 45 g
ce que vous utiliserez
Ustensiles
Poêle
Casserole
Saladier ×3
Plaque de cuisson
Pince de cuisine
Passoire
pas à pas
Préparation
- Étape 1
Cook the rice
- Rinse the rice until the water runs clear.
- Cook the rice and keep it warm.
- Étape 2
Make the curry sauce
- Sauté the onion in a saucepan until soft and translucent.
- Add the carrot and potato and stir for a few minutes.
- Pour in the water and simmer until the vegetables are tender.
- Étape 3
Thicken the curry
- Take the pan off the heat and stir in the curry roux until fully dissolved.
- Return to low heat, add the soy sauce and honey and simmer until the sauce thickens.
- Étape 4
Prepare the chicken
- Season the chicken with salt and pepper.
- Coat each cutlet in flour, then beaten egg, then panko, pressing the crumbs on well.
- Étape 5
Fry the katsu
- Heat the oil to about 170 °C.
- Fry the cutlets until deep golden and cooked through, turning once.
- Drain on a rack or paper towels and slice into strips.
- Étape 6
Assemble and serve
- Spoon the rice into bowls.
- Top with sliced chicken katsu and ladle the curry sauce over the top.