Plat
Chicken Katsu with Japanese Curry
50 minPour 4Nutri-Score C€€
C
50 min
50 minChicken Katsu with Japanese Curry
ce qu’il vous faut
Ingrédients
chicken thighs (boneless, skinless, flattened)Viandes600 g
panko breadcrumbsBoulangerie120 g
flourÉpicerie60 g
eggs (beaten)Produits laitiers2 morceaux
green onions (sliced)Fruits et légumes3 morceaux- Japanese curry blocksÉpicerie100 g
onions (sliced)Fruits et légumes2 morceaux
red peppers (sliced)Fruits et légumes2 morceaux- dashi stockÉpicerie800 ml
rice (rinsed)Céréales300 g
carrots (sliced)Fruits et légumes2 morceaux- vegetable oil (for frying)Épicerie500 ml
par portion
Nutrition
738kcal
- Glucides
- 75 g
- Protéines
- 36 g
- Lipides
- 33 g
ce que vous utiliserez
Ustensiles
Poêle
Casserole
Saladier ×3
Plaque de cuisson
Pince de cuisine
pas à pas
Préparation
- Étape 1
Cook the rice
- Rinse the rice until the water runs clear.
- Cook the rice according to the package instructions and keep warm.
- Étape 2
Start the curry
- Heat a little oil in a saucepan and soften the onions.
- Add the carrots and red peppers and cook for a few minutes.
- Pour in the dashi and simmer until the vegetables are tender.
- Étape 3
Thicken the curry
- Take the pan off the heat and stir in the curry blocks until fully dissolved.
- Return to a low heat and simmer, stirring, until the curry thickens.
- Étape 4
Bread the chicken
- Flatten the chicken thighs to an even thickness.
- Coat each thigh in flour, then beaten egg, then panko breadcrumbs, pressing so the crumbs stick.
- Étape 5
Fry the katsu
- Heat the oil in a frying pan to about 170 °C.
- Fry the breaded chicken in batches until deep golden and cooked through.
- Drain on a rack or paper towels and slice into strips.
- Étape 6
Serve
- Spoon the curry over or beside the rice.
- Top with the sliced chicken katsu and scatter with green onions.