Chicken Katsu Curry Rice recipe - ingredients, nutrition and when to eat it
This one-bowl meal combines crispy fried chicken cutlet with mild, fragrant curry, served with rice.
This one-bowl meal combines crispy fried chicken cutlet with mild, fragrant curry, served with rice. The savory fried coating and sweet curry go well together, making it a satisfying lunch or dinner.
Rice bowls · 35 minutes to cook
Nutrition (per 1136g serving): 4157.2 kcal · protein 39g · carbohydrate 122.6g · fat 379g · sodium 1871mg
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: Curry can stick to the bottom of the pan, so stir it often over low heat.
Tips: Let the chicken cutlet rest for about 2 minutes after frying before slicing so the crispy coating stays in place.
Tips: Use enough oil to submerge the cutlet, then let any leftover oil cool completely before disposing of it.
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Ingredients (1 serving)
- Cooked rice — 1 bowl
- Chicken thigh — 120 g
- Breadcrumbs — 25 g
- Wheat flour — 1 Tbsp
- Egg — 0.5 pc
- Cooking oil — 400 ml
- Potato — 0.5 pc
- Carrot — 0.3 pc
- Onion — 0.5 pc
- Curry powder — 20 g
- Water — 180 ml
- Salt — 0.5 tsp
- Ground black pepper — 0.2 tsp