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Chicken Katsu Curry
Chicken Katsu Curry is a popular
Chicken Katsu Curry
Chicken Katsu Curry is a popular Japanese dish that consists of breaded and fried chicken cutlets served with a rich and flavorful curry sauce.
Ingredients
- 2 boneless chicken breasts
- 1/4 cup all-purpose flour
- 2 eggs beaten
- 1 cup panko breadcrumbs
- 2 tablespoon vegetable oil
- 1 onion chopped
- 1 carrot chopped
- 2 cloves garlic minced
- 2 cups chicken broth
- 2 tablespoon honey
- 2 tablespoon soy sauce
- 1 tablespoon curry powder
- 1/4 tablespoon salt
- 1/4 tablespoon black pepper
- 1/4 cup frozen peas
Instructions
- Preheat oven to 400°F.
- Cut the chicken breasts into thin slices and season with salt and pepper.
- Set up a breading station, with a plate of flour, a bowl of beaten eggs, and a plate of panko breadcrumbs.
- Coat each chicken slice in the flour, then dip in the egg, and finally coat in the panko breadcrumbs. Place the breaded chicken onto a baking sheet.
- Bake the chicken for 15-20 minutes until golden brown and cooked through.
- While the chicken is cooking, prepare the curry sauce. Heat up the vegetable oil in a large skillet over medium heat. Add the onion, carrot, and garlic, and cook for 5-7 minutes until the vegetables are soft.
- Add the chicken broth, honey, soy sauce, curry powder, salt, and black pepper to the skillet. Let the mixture come to a simmer and cook for 10 minutes until the sauce has thickened slightly.
- Add the frozen peas to the skillet and cook for an additional 5 minutes.
- To serve, spoon the curry sauce over the baked chicken Katsu. Serve with rice. Enjoy!
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 293kcal (15%)Carbohydrates: 33g (11%)Protein: 20g (40%)Fat: 9g (14%)Saturated Fat: 2g (13%)Polyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 120mg (40%)Sodium: 1274mg (55%)Potassium: 380mg (11%)Fiber: 3g (13%)Sugar: 13g (14%)Vitamin A: 2801IU (56%)Vitamin C: 7mg (8%)Calcium: 78mg (8%)Iron: 3mg (17%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
