Main courses · Meat & poultry
Chicken Katsu Curry with Rice
Instead of liquid stock, use 500 g water and 1 heaped tsp stock paste or 1 stock cube, crumbled.
TM5TM6TM7
Details
- Difficulty
- Easy
- Prep
- 15 min
- Active
- 15 min
- Cook
- 100 min
- Total
- 100 min
- Yield
- 4 portions
Recipe labels
Choose a label to find similar recipes.
- Category
- Main coursesMeat & poultry
- Time
- Longer
- Nutrition
- High protein
- Difficulty
- Easy
- Rating
- Proven favourite
- water
- 1 kg
- fine sea salt
- 1 tsp
- short grain rice
- 350 g
- oil
- 15 g
- garlic
- 5 cloves
- onions
- 120 g
- carrots
- 200 g
- curry powder
- 1.5 tbsp
- plain flour
- 145 g
- liquid chicken stock
- 500 g
- brown sugar
- 20 g
- Japanese soy sauce
- 15 g
- garam masala
- 0.5 tsp
- dried bay leaf
- 1
- fine sea salt
- 0.3 tsp
- ground white pepper
- 0.3 tsp
- medium eggs
- 2
- panko breadcrumbs
- 160 g
- chicken breasts, skinless
- 4
Nutritionper portion
Recipe total uses the original yield. Choose Custom to change portions.
- Protein
- 59.5 g
- Energy
- 4,067.7 kJ
- Calories
- 972.2 kcal
- Fat
- 14.7 g
- Fibre
- 5.8 g
- Carbohydrates
- 145.4 g
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