Katsu Chicken curry

Name: Katsu Chicken curry
Yield: 7
Cuisine: Japonesa
Ingredients: 2 tablespoons Wheat flour; 1 Egg; 4 teaspoons Soy sauce; 2 Onion; 5 cloves Garlic; 2 Carrot; 230 ml Vegetable Oil; 2 tablespoons Sunflower Oil; 1 Bay Leaf; 600 ml Chicken Stock; 2 teaspoons Honey; 100 g Breadcrumbs; 4 Chicken Breast; 4 teaspoons Curry Powder; 1 teaspoon Garam Masala

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Contains allergens

Cereales con glutenHuevosSoja

Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.

Author: TheMealDB
Preparation time: Flexible
Servings: 7 (estimated)

Nutrition facts

Protein26 %41 g
Carbs15 %24 g
Fat58 %40 g

The percentage shows how much of the calories each macronutrient provides.

Nutrient	Per serving	Per 100 g
Calories	629 kcal	170 kcal
Protein	41 g	11.1 g
Carbs	24 g	6.5 g
Fat	40 g	10.8 g

One serving is about 370 g of raw ingredients; values per 100 g are based on that weight.

Estimated from the ingredient list · Values may vary depending on cooking method and product brand.

Guide indicators

Estimated difficulty43/100
Recipe completeness50/100
Nutrition reliability: High

Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.

Cuisine: JapaneseKeeps 3 days in the fridgeFreezer friendlyGood for batch cooking

Rough estimate based on the type of dish; always check the food before eating it.

Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).

Summary

Chicken - Japanese

Ingredients

2 tablespoons Wheat flour
1 Egg (beaten)
4 teaspoons Soy sauce
2 Onion (sliced)
5 cloves Garlic (chopped)
2 Carrot (sliced)
230 ml Vegetable Oil (frying)
2 tablespoons Sunflower Oil
1 Bay Leaf
600 ml Chicken Stock
2 teaspoons Honey
100 g Breadcrumbs (fine)
4 Chicken Breast (pounded to 1cm thickness)
4 teaspoons Curry Powder
1 teaspoon Garam Masala

Instructions

Prep:15min › Cook:30min › Ready in:45min
For the curry sauce: Heat oil in medium non-stick saucepan, add onion and garlic and cook until softened. Stir in carrots and cook over low heat for 10 to 12 minutes.
Add flour and curry powder; cook for 1 minute. Gradually stir in stock until combined; add honey, soy sauce and bay leaf. Slowly bring to the boil.
Turn down heat and simmer for 20 minutes or until sauce thickens but is still of pouring consistency. Stir in garam masala. Pour the curry sauce through a sieve; return to saucepan and keep on low heat until ready to serve.
For the chicken: Season both sides of chicken breasts with salt and pepper. Place flour, egg and breadcrumbs in separate bowls and arrange in a row. Coat the chicken breasts in flour, then dip them into the egg, then coat in breadcrumbs, making sure you cover both sides.
Heat oil in large frying pan over medium-high heat. Place chicken into hot oil and cook until golden brown, about 3 or 4 minutes each side. Once cooked, place on kitchen paper to absorb excess oil.
Pour curry sauce over chicken, serve with white rice and enjoy!