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Macro-Friendly Chicken Katsu Curry
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Macro-Friendly Chicken Katsu Curry

45 minServes 2Nutri-Score C€€
from @cooklikeimbook15 imports0 cooked
Adapt this recipe

what you need

Ingredients

2 people
  • carrot (peeled and chopped)Produce1 piece
  • onion (chopped)Produce1 piece
  • potato (peeled and cubed)Produce1 piece
  • waterOther500 ml
  • curry block (one square)Pantry1 piece
  • chicken breast (butterflied or sliced)Meat2 pieces
  • saltSpices2 g
  • black pepperSpices1 g
  • panko crumbsPantry60 g
  • green onion (sliced)Produce2 pieces

per serving

Nutrition

334kcal

Carbs
38 g
Proteins
33 g
Fat
6 g
Adapt tools

what you’ll use

Tools

  • Air fryer
  • Saucepan
  • Frying pan

step by step

Method

  1. Prepare the vegetables

    • Chop the carrots, onion and potato.
    Step 1

  2. Simmer the curry

    • Add the vegetables, water and curry block to a pan.
    • Simmer until the vegetables get soft.
    • Reduce to your desired thickness.
    Step 2

  3. Coat the chicken

    • Season the chicken breast with salt and pepper.
    • Coat with panko crumbs on the front and back.
    Step 3

  4. Cook the chicken

    • Air fry at 390°F or bake in the oven at 410°F.
    Step 4

  5. Rest and slice

    • Take the chicken out and let it rest.
    • Cut it up.
    Step 5

  6. Serve

    • Serve the sliced chicken over the curry and garnish with green onions.
    Step 6
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