Danie główne
Chicken Katsu Curry
50 minPorcje: 4Nutri-Score C€€
C
50 min
50 minChicken Katsu Curry
czego potrzebujesz
Składniki
chicken breast (pounded into 1.25 cm cutlets)Mięso600 g
salt (for seasoning)Przyprawy5 g
black pepper (freshly ground)Przyprawy2 g
eggs (beaten)Nabiał2 kawałki
flour (for the wet batter)Spiżarnia100 g
panko breadcrumbs (for coating)Piekarnia150 g- vegetable oil (for deep frying)Spiżarnia1 litr
carrot (cut into large chunks)Warzywa i owoce2 kawałki
potato (cut into large chunks)Warzywa i owoce2 kawałki
onion (cut into large chunks)Warzywa i owoce1 kawałek
garlic (crushed)Warzywa i owoce3 kawałki
water (to cover the vegetables)Inne800 ml- curry roux cubes (Japanese curry cubes)Spiżarnia100 g
cooked rice (hot, for serving)Produkty zbożowe600 g
na porcję
Wartości odżywcze
626kcal
- Węglowodany
- 61 g
- Białko
- 36 g
- Tłuszcz
- 26 g
czego użyjesz
Przybory
Patelnia
Rondel
Miska ×2
Termometr kuchenny
Szczypce kuchenne
krok po kroku
Przygotowanie
- Krok 1
Prepare and season the chicken
- Pound the chicken breasts into thin cutlets, about 1.25 cm thick.
- Season generously with salt and pepper.
- Krok 2
Make the wet batter
- Whisk the eggs with the flour until smooth and thick enough to coat the chicken.
- Krok 3
Coat the chicken
- Dredge each cutlet in the batter.
- Press firmly into the panko breadcrumbs, covering every spot.
- Krok 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.
- Krok 5
Sauté the vegetables
- Add the carrot, potato, onion and garlic to a pot.
- Sauté for 5 minutes to get some color.
- Krok 6
Simmer the curry
- Cover the vegetables with water.
- Simmer for 10 minutes until the vegetables are soft.
- Krok 7
Add the curry cubes
- Stir in the curry cubes and mix until fully dissolved and thickened.
- Krok 8
Serve
- Slice the katsu and serve over hot rice with the curry sauce.
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