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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 (butterflied and flattened)Meat2 pieces
saltSpices3 g
black pepper (ground)Spices2 g
flourPantry60 g
egg (beaten)Dairy2 pieces
panko breadcrumbsBakery100 g- vegetable oil (for frying)Pantry500 ml
onion (finely chopped)Produce1 piece
carrot (peeled and sliced)Produce1 piece
garlic (minced)Produce2 pieces
ginger (grated)Produce15 g
curry powderSpices15 g- flour (for the roux)Pantry20 g
butterDairy20 g- chicken stockPantry500 ml
soy saucePantry15 ml
honeyPantry10 g
rice (rinsed)Grains200 g
spring onion (sliced)Produce1 piece
per serving
Nutrition
1,018kcal
- Carbs
- 118 g
- Proteins
- 53 g
- Fat
- 38 g
what you’ll use
Tools
Frying pan
Saucepan
Mixing bowl ×3
Whisk
Tongs
Colander
step by step
Method
- Step 1
Cook the rice
- Rinse the rice until the water runs clear.
- Boil the rice in salted water until tender, then drain.
- Step 2
Make the curry sauce
- Soften the onion, carrot, garlic and ginger in a little oil in a saucepan.
- Stir in the curry powder and flour, then add the butter and cook briefly.
- Pour in the chicken stock, soy sauce and honey and simmer until thickened and the vegetables are soft.
- Step 3
Prepare the chicken
- Season the chicken with salt and pepper.
- Coat each piece in flour, then beaten egg, then panko breadcrumbs.
- Step 4
Fry the katsu
- Heat the oil in a frying pan.
- Fry the breaded chicken until deep golden and cooked through, turning once.
- Drain on paper towels and slice into strips.
- Step 5
Serve
- Spoon the rice onto plates and pour over the curry sauce.
- Top with the sliced chicken katsu and scatter with spring onion.
most cooked first