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Chicken Katsu with Japanese Curry
50 minServes 4Nutri-Score C€€
C
50 min
50 minChicken Katsu with Japanese Curry
what you need
Ingredients
chicken thighs (boneless, skinless, flattened)Meat600 g
panko breadcrumbsBakery120 g
flourPantry60 g
eggs (beaten)Dairy2 pieces
green onions (sliced)Produce3 pieces- Japanese curry blocksPantry100 g
onions (sliced)Produce2 pieces
red peppers (sliced)Produce2 pieces- dashi stockPantry800 ml
rice (rinsed)Grains300 g
carrots (sliced)Produce2 pieces- vegetable oil (for frying)Pantry500 ml
per serving
Nutrition
738kcal
- Carbs
- 75 g
- Proteins
- 36 g
- Fat
- 33 g
what you’ll use
Tools
Frying pan
Saucepan
Mixing bowl ×3
Stovetop
Tongs
step by step
Method
- Step 1
Cook the rice
- Rinse the rice until the water runs clear.
- Cook the rice according to the package instructions and keep warm.
- Step 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.
- Step 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.
- Step 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.
- Step 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.
- Step 6
Serve
- Spoon the curry over or beside the rice.
- Top with the sliced chicken katsu and scatter with green onions.