Katsu Curry

Ingredients (4 servings)

• 754.4 gchicken breast
• 188.6 gpanko breadcrumbs
• 94.3 gflour
• 3.8 piecesegg
• 188.6 gjapanese curry roux
• 1.9 mediumpotato
• 1.9 mediumcarrot
• 1.9 mediumonion
• 754.4 gsteamed rice
• 471.5 mlvegetable oil

Instructions

1. 1

   Dice potato, carrot, and onion. Simmer in 2 cups water until tender, about 15 minutes.

2. 2

   Add curry roux blocks to the vegetable pot, stir until dissolved and thickened.

3. 3

   Pound chicken breasts to even thickness, dredge in flour, dip in beaten egg, then coat in panko.

4. 4

   Deep fry chicken katsu at 170C for 6-7 minutes until golden and cooked through, drain on paper towels.

5. 5

   Slice katsu into strips, serve over rice, and ladle curry sauce alongside.

Nutrition per serving