Japanese Chicken Katsu Curry recipe - ingredients, nutrition and when to eat it
This one-bowl meal pairs rice with rich Japanese curry and crispy chicken katsu. The mild, slightly sweet curry goes well with the savory fried chicken, making…
This one-bowl meal pairs rice with rich Japanese curry and crispy chicken katsu. The mild, slightly sweet curry goes well with the savory fried chicken, making it a hearty lunch or dinner.
World cuisine · 40 minutes to cook
Nutrition (per 1081g serving): 3338.4 kcal · protein 37.7g · carbohydrate 113.4g · fat 294.6g · sodium 1392.1mg
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: Cut the chicken into evenly sized pieces so they cook in the same amount of time.
Tips: If the curry is too thick, add water a tablespoon or two at a time to adjust the consistency.
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Ingredients (1 serving)
- Rice — 1 bowl
- Boneless chicken thighs — 120 g
- Curry powder — 20 g
- Potato — 0.5 pc
- Carrot — 0.3 pc
- Onion — 0.3 pc
- Flour — 1 Tbsp
- Egg — 0.5 pc
- Breadcrumbs — 3 Tbsp
- Cooking oil — 300 ml
- Soy sauce — 1 tsp
- Ginger — 0.5 tsp
- Water — 250 ml