Plat
Chicken Katsu Curry
50 minPour 2Nutri-Score C€€
C
50 min
50 minChicken Katsu Curry
ce qu’il vous faut
Ingrédients
chicken breast (sliced into cutlets, pounded thin)Viandes400 g
saltÉpices3 g
black pepper (ground)Épices2 g
plain flourÉpicerie60 g
egg (beaten)Produits laitiers2 morceaux- panko breadcrumbsBoulangerie120 g
- vegetable oil (for frying)Épicerie500 ml
onion (finely sliced)Fruits et légumes1 morceau
carrot (peeled and cut into small chunks)Fruits et légumes1 morceau
potato (peeled and cut into small chunks)Fruits et légumes1 morceau
garlic (minced)Fruits et légumes2 morceaux
ginger (grated)Fruits et légumes15 g
butterProduits laitiers20 g
curry powderÉpices15 g- plain flour (for the roux)Épicerie15 g
- chicken stockÉpicerie500 ml
soy sauceÉpicerie15 ml
honeyÉpicerie10 g
Japanese rice (rinsed and cooked)Céréales300 g
par portion
Nutrition
1 245kcal
- Glucides
- 150 g
- Protéines
- 60 g
- Lipides
- 45 g
ce que vous utiliserez
Ustensiles
Poêle
Casserole
Saladier ×3
Passoire
Pince de cuisine
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
- Melt the butter in a saucepan and soften the onion, carrot and potato.
- Add the garlic and ginger and cook until fragrant.
- Stir in the curry powder and flour, then pour in the stock and simmer until the vegetables are tender.
- Étape 3
Season the sauce
- Stir the soy sauce and honey into the sauce and simmer until slightly thickened.
- Étape 4
Bread the chicken
- Season the chicken with salt and pepper.
- Coat each cutlet in flour, then beaten egg, then panko breadcrumbs.
- Étape 5
Fry the katsu
- Heat the oil and fry the breaded chicken until deep golden and cooked through.
- Drain on a rack or paper and slice into strips.
- Étape 6
Assemble and serve
- Spoon the rice into bowls.
- Top with the sliced katsu and pour the curry sauce over.