Chicken Katsu Curry recipe - ingredients, nutrition and when to eat it
This hearty bowl pairs crispy fried chicken katsu with Japanese curry and rice. The rich, smooth curry and savory fried coating make it especially satisfying…
This hearty bowl pairs crispy fried chicken katsu with Japanese curry and rice. The rich, smooth curry and savory fried coating make it especially satisfying for a leisurely lunch or dinner.
Japanese · 35 minutes to cook
Nutrition (per 1157g serving): 4183 kcal · protein 46.7g · carbohydrate 133.4g · fat 374.7g · sodium 2277.8mg
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: Turn off the heat before stirring in the curry powder to help prevent it from sticking to the bottom of the pot.
Tips: Pat the surface of the chicken dry with a paper towel so the coating adheres evenly.
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Ingredients (1 serving)
- Chicken breast — 120 g
- Flour — 2 Tbsp
- Egg — 0.5 pc
- Breadcrumbs — 0.5 cup
- Cooking oil — 400 ml
- Rice — 1 bowl
- Onion — 0.5 pc
- Carrot — 0.3 pc
- Potato — 0.5 pc
- Curry powder — 25 g
- Water — 180 ml
- Salt — 0.5 tsp
- Ground black pepper — 0.3 tsp