Katsu Curry Japanese Curry Rice with Chicken Cutlet recipes

Katsu Curry (Japanese Curry Rice with Chicken Cutlet) recipes

Katsu Curry (Japanese Curry Rice with Chicken Cutlet) recipes

By japan.recipetineats.com
35 minutes

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Details
  • Servings:   4
  • Calories:   842
  • Protein:   28g
  •  
  • Fiber:   37g
  • Sugar:   10g
  • Carb Total:   90g
  •  
  • Trans Fat:   1g
  • Saturated:   5g
  • Fat Total:   31g
  •  
  • Diet:   Balanced, High-Fiber
  • Meal:   lunch, dinner
  • Dish:   main course
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Cuisine
  • japanese
Comments
Ingredients
  • 400g (14oz) onion, sliced into 1cm (⅜”) wide pieces
  • 250g (8.8oz) potato, cut into 1.5cm (⅝”) cubes
  • 100g (3.5oz) carrot, sliced 7mm (¼”) thick (note 1)
  • 1 tbsp oil
  • ½ packet of 230g (8.11oz) House Vermont Curry Mild (note 2)
  • 800ml (28oz) water
  • 4 cups of cooked rice (hot)
  • 150g (5.3oz) x 4 chicken thigh fillets (note 3)
  • salt
  • pepper
  • 30g (1.1oz) flour
  • 1 beaten egg
  • 1 cup Japanese breadcrumbs (note 4)
  • oil
Instructions

Katsu Curry (Japanese Curry Rice with Chicken Cutlet) recipes serves 4 original recipe by japan.recipetineats.com.

View original preparation instructions

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