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Chicken Katsu Curry
50 minServes 2Nutri-Score C€€
C
50 min
50 minChicken Katsu Curry
what you need
Ingredients
chicken breast (sliced into cutlets, pounded thin)Meat400 g
saltSpices3 g
black pepper (ground)Spices2 g
plain flourPantry60 g
egg (beaten)Dairy2 pieces- panko breadcrumbsBakery120 g
- vegetable oil (for frying)Pantry500 ml
onion (finely sliced)Produce1 piece
carrot (peeled and cut into small chunks)Produce1 piece
potato (peeled and cut into small chunks)Produce1 piece
garlic (minced)Produce2 pieces
ginger (grated)Produce15 g
butterDairy20 g
curry powderSpices15 g- plain flour (for the roux)Pantry15 g
- chicken stockPantry500 ml
soy saucePantry15 ml
honeyPantry10 g
Japanese rice (rinsed and cooked)Grains300 g
per serving
Nutrition
1,245kcal
- Carbs
- 150 g
- Proteins
- 60 g
- Fat
- 45 g
what you’ll use
Tools
Frying pan
Saucepan
Mixing bowl ×3
Colander
Tongs
step by step
Method
- Step 1
Cook the rice
- Rinse the rice until the water runs clear.
- Cook the rice and keep it warm.
- Step 2
Make the curry sauce
- Melt the butter in a saucepan and soften the onion, carrot and potato.
- Add the garlic and ginger and cook until fragrant.
- Stir in the curry powder and flour, then pour in the stock and simmer until the vegetables are tender.
- Step 3
Season the sauce
- Stir the soy sauce and honey into the sauce and simmer until slightly thickened.
- Step 4
Bread the chicken
- Season the chicken with salt and pepper.
- Coat each cutlet in flour, then beaten egg, then panko breadcrumbs.
- Step 5
Fry the katsu
- Heat the oil and fry the breaded chicken until deep golden and cooked through.
- Drain on a rack or paper and slice into strips.
- Step 6
Assemble and serve
- Spoon the rice into bowls.
- Top with the sliced katsu and pour the curry sauce over.