A hearty and comforting Japanese dish, Chicken Katsu Curry combines crispy breaded chicken, a rich and flavorful curry sauce, and fluffy rice. Perfect for a satisfying meal at home.
📝 Ingredients:
- 4 chicken cutlets 🍗
- 200 g (7 oz) rice 🍚
- 2 carrots 🥕
- 2 potatoes 🥔
- 1 onion, chopped 🧅
- 2 garlic cloves, minced 🧄
- 4 Japanese curry cubes 🍛
- 2 tablespoons tomato paste 🍅
- 4 tablespoons soy sauce 🥢
- 2 eggs, lightly beaten 🥚
- 100 g (3.5 oz) Japanese panko breadcrumbs 🍞
- 6 tablespoons all-purpose flour 🌾
- 80 cl (3.4 cups) water 💧
- 20 cl (3/4 cup) frying oil 🛢️
- 2 tablespoons neutral oil (grape seed or similar) 🫒
- Salt 🧂
- Black pepper ⚫
📋 Directions:
- 🧄 Use a garlic press to extract the garlic pulp. Peel and finely chop the onion. Peel the carrots and slice into rounds; grate half of one carrot for garnish. Peel and dice the potatoes.
- 🍳 Heat the neutral oil in a skillet over medium heat. Add the onion, carrot rounds, potato cubes, and garlic pulp. Sauté for 10 minutes, stirring occasionally.
- 🍛 Add water, tomato paste, soy sauce, and curry cubes. Stir, cover, and simmer for 15 minutes, stirring occasionally, until the sauce thickens.
- 🍚 Cook the rice according to the package instructions.
- 🍗 Prepare the chicken cutlets by coating them in flour, then dipping them into the beaten eggs, and finally pressing them into the panko breadcrumbs.
- 🔥 Heat the frying oil in a skillet over high heat. Fry the breaded chicken for 5 minutes per side, or until golden and crispy. Drain on paper towels to remove excess oil. Slice into thick strips.
- 🥣 Divide the cooked rice and curry sauce into 4 bowls. Top with the fried chicken strips. Garnish with grated carrot for a fresh touch.
📊 Nutritional Information:
- ⏰ Prep Time: 15 minutes
- 🔥 Cooking Time: 30 minutes
- ⏳ Total Time: 45 minutes
- 🔥 Kcal: Moderate (approx. 500 kcal per serving)
- 🍽️ Servings: 4
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