Plat
Chicken Katsu Curry
50 minPour 4Nutri-Score C€€
C
50 min
50 minChicken Katsu Curry
ce qu’il vous faut
Ingrédients
carrot (peeled and cut into bite-sized pieces)Fruits et légumes1 morceau
potato (peeled and cut into bite-sized pieces)Fruits et légumes2 morceaux
onion (sliced)Fruits et légumes1 morceau
Japanese curry block (used following the box instructions)Épicerie100 g
water (for the curry)Autres700 ml
chicken breast (flattened slightly)Viandes4 morceaux
flour (for dredging)Épicerie60 g
egg (beaten)Produits laitiers2 morceaux- panko breadcrumbsBoulangerie120 g
- vegetable oil (for frying)Épicerie500 ml
rice (cooked, for serving)Céréales300 g
par portion
Nutrition
633kcal
- Glucides
- 75 g
- Protéines
- 33 g
- Lipides
- 23 g
ce que vous utiliserez
Ustensiles
Casserole
Poêle
Saladier ×3
Plaque de cuisson
pas à pas
Préparation
- Étape 1
Cook the vegetables
- Sauté the onion in a saucepan until softened.
- Add the carrot and potato and cook briefly.
- Étape 2
Simmer the curry
- Pour in the water and bring to a boil.
- Simmer until the vegetables are tender.
- Turn off the heat and stir in the curry block following the box instructions.
- Étape 3
Bread the chicken
- Coat each chicken breast in flour, then beaten egg, then panko breadcrumbs.
- Étape 4
Fry the katsu
- Heat the oil in a frying pan.
- Fry the breaded chicken until golden and cooked through, then drain.
- Étape 5
Serve
- Slice the katsu and serve over rice with the curry sauce.