Name: Chicken Katsu Curry
Yield: 4
Ingredients: 4 servings Japanese steamed rice; CURRY SAUCE:; 2 tbsp vegetable oil; 1 onion, diced finely; 2 medium carrots, peeled, cut into bite-size triangular chunks; 2 medium potatoes, peeled, cut into 1-inch chunks; 5 cups dashi/chicken stock/vegetable stock (1200 ml); 1 tbsp ketchup; 1 tbsp soy sauce; 4 cubes Japanese curry roux; 2 tbsp cornstarch (optional); 2 tbsp water (optional); CHICKEN KATSU:; 2 boneless and skinless chicken breasts; salt and pepper, to taste; 1/2 cup all-purpose flour (60 gr); 1 egg, lightly beaten; 1 cup panko/breadcrumbs (90 gr); oil, for frying

Ingredients

(Servings: 4)

4 servings Japanese steamed rice

2 tbsp vegetable oil

1 onion, diced finely

2 medium carrots, peeled, cut into bite-size triangular chunks

2 medium potatoes, peeled, cut into 1-inch chunks

5 cups dashi/chicken stock/vegetable stock (1200 ml)

1 tbsp ketchup

1 tbsp soy sauce

4 cubes Japanese curry roux

2 tbsp cornstarch (optional)

2 tbsp water (optional)

2 boneless and skinless chicken breasts

salt and pepper, to taste

1/2 cup all-purpose flour (60 gr)

1 egg, lightly beaten

1 cup panko/breadcrumbs (90 gr)

oil, for frying

Chicken Katsu Curry

Ingredients

Curry Sauce

Chicken Katsu

Steps

Nutrition Facts

Comments

Chicken Katsu Curry

Ingredients

Curry Sauce

Chicken Katsu

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.

Comments

Nutrition Facts