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Chicken Katsu Curry
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Chicken Katsu Curry

1 hServes 2Nutri-Score C€€
from @gwynethyuma6 imports0 cooked
Adapt this recipe

what you need

Ingredients

2 people
  • chicken breast (sliced into cutlets, pounded thin)Meat400 g
  • saltSpices3 g
  • black pepper (ground)Spices2 g
  • flourPantry60 g
  • egg (beaten)Dairy2 pieces
  • panko breadcrumbsBakery120 g
  • vegetable oil (for frying)Pantry500 ml
  • onion (thinly sliced)Produce1 piece
  • carrot (peeled, cut into chunks)Produce1 piece
  • potato (peeled, cut into chunks)Produce1 piece
  • waterOther500 ml
  • Japanese curry roux (cubed)Pantry90 g
  • soy saucePantry15 ml
  • honeyPantry10 g
  • white rice (rinsed, cooked)Grains300 g

per serving

Nutrition

1,225kcal

Carbs
150 g
Proteins
55 g
Fat
45 g
Adapt tools

what you’ll use

Tools

  • Frying pan
  • Saucepan
  • Mixing bowl ×3
  • Stovetop
  • Tongs
  • Colander

step by step

Method

  1. Cook the rice

    • Rinse the rice until the water runs clear.
    • Cook the rice and keep it warm.
    Step 1

  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.
    Step 2

  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.
    Step 3

  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.
    Step 4

  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.
    Step 5

  6. Assemble and serve

    • Spoon the rice into bowls.
    • Top with sliced chicken katsu and ladle the curry sauce over the top.
    Step 6
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