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Chicken Katsu Curry
50 minServes 4Nutri-Score C€€
C
50 min
50 minChicken Katsu Curry
what you need
Ingredients
chicken breast (pounded into 1.25 cm cutlets)Meat600 g
salt (for seasoning)Spices5 g
black pepper (freshly ground)Spices2 g
eggs (beaten)Dairy2 pieces
flour (for the wet batter)Pantry100 g
panko breadcrumbs (for coating)Bakery150 g- vegetable oil (for deep frying)Pantry1 litre
carrot (cut into large chunks)Produce2 pieces
potato (cut into large chunks)Produce2 pieces
onion (cut into large chunks)Produce1 piece
garlic (crushed)Produce3 pieces
water (to cover the vegetables)Other800 ml- curry roux cubes (Japanese curry cubes)Pantry100 g
cooked rice (hot, for serving)Grains600 g
per serving
Nutrition
626kcal
- Carbs
- 61 g
- Proteins
- 36 g
- Fat
- 26 g
what you’ll use
Tools
Frying pan
Saucepan
Mixing bowl ×2
Kitchen thermometer
Tongs
step by step
Method
- Step 1
Prepare and season the chicken
- Pound the chicken breasts into thin cutlets, about 1.25 cm thick.
- Season generously with salt and pepper.
- Step 2
Make the wet batter
- Whisk the eggs with the flour until smooth and thick enough to coat the chicken.
- Step 3
Coat the chicken
- Dredge each cutlet in the batter.
- Press firmly into the panko breadcrumbs, covering every spot.
- Step 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.
- Step 5
Sauté the vegetables
- Add the carrot, potato, onion and garlic to a pot.
- Sauté for 5 minutes to get some color.
- Step 6
Simmer the curry
- Cover the vegetables with water.
- Simmer for 10 minutes until the vegetables are soft.
- Step 7
Add the curry cubes
- Stir in the curry cubes and mix until fully dissolved and thickened.
- Step 8
Serve
- Slice the katsu and serve over hot rice with the curry sauce.
most cooked first