Chicken Nanban Curry Udon recipe - ingredients, nutrition and when to eat it
A bowl of crispy fried chicken with tartar sauce, curry broth, and udon. The rich curry aroma pairs with the tangy, creamy sauce for a satisfying lunch or…
A bowl of crispy fried chicken with tartar sauce, curry broth, and udon. The rich curry aroma pairs with the tangy, creamy sauce for a satisfying lunch or dinner.
Japanese · 35 minutes to cook
Tips: If the chicken is cut too thick, it will take longer to cook through.
Tips: Stir the curry powder into the broth a little at a time to keep it from clumping.
Tips: Add the fried chicken just before serving to keep it crispy.
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Ingredients (1 serving)
- Boneless Chicken Thigh — 120 g
- Cooked Udon Noodles — 1 serving
- Curry Powder — 20 g
- Tartar Sauce — 2 Tbsp
- Egg — 1 pc
- Flour — 1 Tbsp
- Breadcrumbs — 3 Tbsp
- Cooking Oil — 3 Tbsp
- Onion — 0.3 pc
- Chicken Stock — 300 ml
- Soy Sauce — 1 tsp
- Mirin — 1 tsp
- Salt — 1 pinch
- Ground Black Pepper — 1 pinch