Hoofdgerecht
Chicken Katsu Curry
50 minVoor 4Nutri-Score C€€
C
50 min
50 minChicken Katsu Curry
wat je nodig hebt
Ingrediënten
chicken breast (pounded into 1.25 cm cutlets)Vlees600 g
salt (for seasoning)Kruiden en specerijen5 g
black pepper (freshly ground)Kruiden en specerijen2 g
eggs (beaten)Zuivel2 stukken
flour (for the wet batter)Voorraadkast100 g
panko breadcrumbs (for coating)Bakkerij150 g- vegetable oil (for deep frying)Voorraadkast1 liter
carrot (cut into large chunks)Groente en fruit2 stukken
potato (cut into large chunks)Groente en fruit2 stukken
onion (cut into large chunks)Groente en fruit1 stuk
garlic (crushed)Groente en fruit3 stukken
water (to cover the vegetables)Overig800 ml- curry roux cubes (Japanese curry cubes)Voorraadkast100 g
cooked rice (hot, for serving)Granen600 g
per portie
Voedingswaarden
626kcal
- Koolhydraten
- 61 g
- Eiwitten
- 36 g
- Vetten
- 26 g
wat je gebruikt
Keukengerei
Koekenpan
Steelpan
Mengkom ×2
Keukenthermometer
Keukentang
stap voor stap
Bereiding
- Stap 1
Prepare and season the chicken
- Pound the chicken breasts into thin cutlets, about 1.25 cm thick.
- Season generously with salt and pepper.
- Stap 2
Make the wet batter
- Whisk the eggs with the flour until smooth and thick enough to coat the chicken.
- Stap 3
Coat the chicken
- Dredge each cutlet in the batter.
- Press firmly into the panko breadcrumbs, covering every spot.
- Stap 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.
- Stap 5
Sauté the vegetables
- Add the carrot, potato, onion and garlic to a pot.
- Sauté for 5 minutes to get some color.
- Stap 6
Simmer the curry
- Cover the vegetables with water.
- Simmer for 10 minutes until the vegetables are soft.
- Stap 7
Add the curry cubes
- Stir in the curry cubes and mix until fully dissolved and thickened.
- Stap 8
Serve
- Slice the katsu and serve over hot rice with the curry sauce.
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