Hoofdgerecht
Chicken Katsu Curry
1 uVoor 2Nutri-Score C€€
C
1 u
1 uChicken Katsu Curry
recept van
@gwynethyuma
@gwynethyuma
6 recepten
6 imports
0 keer gekookt
wat je nodig hebt
Ingrediënten
chicken breast (sliced into cutlets, pounded thin)Vlees400 g
saltKruiden en specerijen3 g
black pepper (ground)Kruiden en specerijen2 g
flourVoorraadkast60 g
egg (beaten)Zuivel2 stukken- panko breadcrumbsBakkerij120 g
- vegetable oil (for frying)Voorraadkast500 ml
onion (thinly sliced)Groente en fruit1 stuk
carrot (peeled, cut into chunks)Groente en fruit1 stuk
potato (peeled, cut into chunks)Groente en fruit1 stuk
waterOverig500 ml- Japanese curry roux (cubed)Voorraadkast90 g
soy sauceVoorraadkast15 ml
honeyVoorraadkast10 g
white rice (rinsed, cooked)Granen300 g
per portie
Voedingswaarden
1.225kcal
- Koolhydraten
- 150 g
- Eiwitten
- 55 g
- Vetten
- 45 g
wat je gebruikt
Keukengerei
Koekenpan
Steelpan
Mengkom ×3
Kookplaat
Keukentang
Vergiet
stap voor stap
Bereiding
- Stap 1
Cook the rice
- Rinse the rice until the water runs clear.
- Cook the rice and keep it warm.
- Stap 2
Make the curry sauce
- Sauté the onion in a saucepan until soft and translucent.
- Add the carrot and potato and stir for a few minutes.
- Pour in the water and simmer until the vegetables are tender.
- Stap 3
Thicken the curry
- Take the pan off the heat and stir in the curry roux until fully dissolved.
- Return to low heat, add the soy sauce and honey and simmer until the sauce thickens.
- Stap 4
Prepare the chicken
- Season the chicken with salt and pepper.
- Coat each cutlet in flour, then beaten egg, then panko, pressing the crumbs on well.
- Stap 5
Fry the katsu
- Heat the oil to about 170 °C.
- Fry the cutlets until deep golden and cooked through, turning once.
- Drain on a rack or paper towels and slice into strips.
- Stap 6
Assemble and serve
- Spoon the rice into bowls.
- Top with sliced chicken katsu and ladle the curry sauce over the top.