Plat
Chicken Katsu Curry
50 minPour 2Nutri-Score C€€
C
50 min
50 minChicken Katsu Curry
recette de
Notorious Foodie
@notorious_foodie
49 recettes
102 imports
0 fois cuisinée
ce qu’il vous faut
Ingrédients
chicken breast (butterflied and flattened)Viandes2 morceaux
saltÉpices3 g
black pepper (ground)Épices2 g
flourÉpicerie60 g
egg (beaten)Produits laitiers2 morceaux
panko breadcrumbsBoulangerie100 g- vegetable oil (for frying)Épicerie500 ml
onion (finely chopped)Fruits et légumes1 morceau
carrot (peeled and sliced)Fruits et légumes1 morceau
garlic (minced)Fruits et légumes2 morceaux
ginger (grated)Fruits et légumes15 g
curry powderÉpices15 g- flour (for the roux)Épicerie20 g
butterProduits laitiers20 g- chicken stockÉpicerie500 ml
soy sauceÉpicerie15 ml
honeyÉpicerie10 g
rice (rinsed)Céréales200 g
spring onion (sliced)Fruits et légumes1 morceau
par portion
Nutrition
1 018kcal
- Glucides
- 118 g
- Protéines
- 53 g
- Lipides
- 38 g
ce que vous utiliserez
Ustensiles
Poêle
Casserole
Saladier ×3
Fouet
Pince de cuisine
Passoire
pas à pas
Préparation
- Étape 1
Cook the rice
- Rinse the rice until the water runs clear.
- Boil the rice in salted water until tender, then drain.
- Étape 2
Make the curry sauce
- Soften the onion, carrot, garlic and ginger in a little oil in a saucepan.
- Stir in the curry powder and flour, then add the butter and cook briefly.
- Pour in the chicken stock, soy sauce and honey and simmer until thickened and the vegetables are soft.
- Étape 3
Prepare the chicken
- Season the chicken with salt and pepper.
- Coat each piece 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 deep golden and cooked through, turning once.
- Drain on paper towels and slice into strips.
- Étape 5
Serve
- Spoon the rice onto plates and pour over the curry sauce.
- Top with the sliced chicken katsu and scatter with spring onion.
les plus cuisinées d’abord