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Chicken Katsu Curry
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Chicken Katsu Curry

50 minPour 4Nutri-Score C€€
par @cj.eats12 imports0 fois cuisinée
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Ingrédients

4 personnes
  • chicken breast (pounded into 1.25 cm cutlets)Viandes600 g
  • salt (for seasoning)Épices5 g
  • black pepper (freshly ground)Épices2 g
  • eggs (beaten)Produits laitiers2 morceaux
  • flour (for the wet batter)Épicerie100 g
  • panko breadcrumbs (for coating)Boulangerie150 g
  • vegetable oil (for deep frying)Épicerie1 litre
  • carrot (cut into large chunks)Fruits et légumes2 morceaux
  • potato (cut into large chunks)Fruits et légumes2 morceaux
  • onion (cut into large chunks)Fruits et légumes1 morceau
  • garlic (crushed)Fruits et légumes3 morceaux
  • water (to cover the vegetables)Autres800 ml
  • curry roux cubes (Japanese curry cubes)Épicerie100 g
  • cooked rice (hot, for serving)Céréales600 g

par portion

Nutrition

626kcal

Glucides
61 g
Protéines
36 g
Lipides
26 g
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Ustensiles

  • Poêle
  • Casserole
  • Saladier ×2
  • Thermomètre de cuisine
  • Pince de cuisine

pas à pas

Préparation

  1. Prepare and season the chicken

    • Pound the chicken breasts into thin cutlets, about 1.25 cm thick.
    • Season generously with salt and pepper.
    Étape 1

  2. Make the wet batter

    • Whisk the eggs with the flour until smooth and thick enough to coat the chicken.
    Étape 2

  3. Coat the chicken

    • Dredge each cutlet in the batter.
    • Press firmly into the panko breadcrumbs, covering every spot.
    Étape 3

  4. Fry the katsu

    • Heat the oil to 175 °C.
    • Fry the cutlets for 5 to 6 minutes, until golden and the chicken reaches 74 °C inside.
    • Drain on paper towels.
    Étape 4

  5. Sauté the vegetables

    • Add the carrot, potato, onion and garlic to a pot.
    • Sauté for 5 minutes to get some color.
    Étape 5

  6. Simmer the curry

    • Cover the vegetables with water.
    • Simmer for 10 minutes until the vegetables are soft.
    Étape 6

  7. Add the curry cubes

    • Stir in the curry cubes and mix until fully dissolved and thickened.
    Étape 7

  8. Serve

    • Slice the katsu and serve over hot rice with the curry sauce.
    Étape 8
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