Danie główne
Chicken Katsu with Japanese Curry
50 minPorcje: 4Nutri-Score C€€
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50 min
50 minChicken Katsu with Japanese Curry
czego potrzebujesz
Składniki
chicken thighs (boneless, skinless, flattened)Mięso600 g
panko breadcrumbsPiekarnia120 g
flourSpiżarnia60 g
eggs (beaten)Nabiał2 kawałki
green onions (sliced)Warzywa i owoce3 kawałki- Japanese curry blocksSpiżarnia100 g
onions (sliced)Warzywa i owoce2 kawałki
red peppers (sliced)Warzywa i owoce2 kawałki- dashi stockSpiżarnia800 ml
rice (rinsed)Produkty zbożowe300 g
carrots (sliced)Warzywa i owoce2 kawałki- vegetable oil (for frying)Spiżarnia500 ml
na porcję
Wartości odżywcze
738kcal
- Węglowodany
- 75 g
- Białko
- 36 g
- Tłuszcz
- 33 g
czego użyjesz
Przybory
Patelnia
Rondel
Miska ×3
Płyta kuchenna
Szczypce kuchenne
krok po kroku
Przygotowanie
- Krok 1
Cook the rice
- Rinse the rice until the water runs clear.
- Cook the rice according to the package instructions and keep warm.
- Krok 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.
- Krok 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.
- Krok 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.
- Krok 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.
- Krok 6
Serve
- Spoon the curry over or beside the rice.
- Top with the sliced chicken katsu and scatter with green onions.