Chicken Katsu Curry

Chicken Katsu Curry

45 min
Medium
1 serv.
441 g / 1 serv.

Rating

Average rating:—

Description

Crispy chicken cutlet with aromatic Japanese curry sauce and rice

  1. Rinse the rice and boil until tender in salted water (about 15-18 minutes).
  2. Pound the chicken breast to 1 cm thickness, season with salt and pepper.
  3. Coat the chicken in flour, then in beaten egg, then in breadcrumbs.
  4. Heat sunflower oil in a pan and fry the chicken on both sides until golden brown (3-4 minutes each side).
  5. For the sauce, dice onion, carrot and potato into small cubes, mince garlic.
  6. In a saucepan, sauté onion and garlic until soft, add carrot and potato, cook for 3-4 minutes.
  7. Add tomato paste and curry powder, stir and cook for 1 minute.
  8. Pour in 200 ml of water, add sugar and soy sauce, bring to a boil and simmer on low heat for 15 minutes until vegetables are soft.
  9. Dissolve starch in 2 tbsp of cold water, pour into the sauce, stirring, bring to thicken.
  10. Slice the cooked chicken into strips.
  11. Place rice on a plate, chicken next to it, pour curry sauce over.
  12. Sprinkle with green onion and sesame seeds, serve with a lemon wedge.
620
141 kcal / 100 g
kcal
32.3 g
7.3 g / 100 g
Protein
75.9 g
17.2 g / 100 g
Carbohydrates
20.5 g
4.7 g / 100 g
Fats