Chicken Karaage Curry recipe - ingredients, nutrition and when to eat it
Crispy fried chicken thigh served with Japanese curry and rice. The mild, fragrant curry pairs well with the savory chicken, making this a satisfying lunch or…
Crispy fried chicken thigh served with Japanese curry and rice. The mild, fragrant curry pairs well with the savory chicken, making this a satisfying lunch or dinner.
Japanese · 35 minutes to cook
Nutrition (per 1094g serving): 3304.3 kcal · protein 32.9g · carbohydrate 116.6g · fat 292.2g · sodium 2147.9mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Coat the chicken with starch so the batter sticks evenly, then fry it right away.
Tips: Cut into the thickest piece to check that the chicken is cooked through.
Tips: Add the curry powder after lowering the heat to help keep it from sticking to the bottom of the pan.
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Ingredients (1 serving)
- White rice — 1 bowl
- Boneless chicken thighs — 120 g
- Potato starch — 2 Tbsp
- Curry powder — 20 g
- Onion — 0.5 pc
- Carrot — 0.3 pc
- Potato — 0.5 pc
- Water — 250 ml
- Soy sauce — 1 tsp
- Ginger — 0.5 tsp
- Garlic — 1 clove
- Cooking oil — 300 ml
- Salt — 0.5 tsp
- Ground black pepper — 0.3 tsp