Katsu Chicken curry

Name: Katsu Chicken curry
Yield: 4 servings
Cuisine: Japanese
Ingredients: 4 pounded to 1cm thickness chicken breast; 2 tablespoons plain flour; 1 beaten egg; 100g fine breadcrumbs; 230ml frying vegetable oil; 2 tablespoons sunflower oil; 2 sliced onions; 5 chopped cloves garlic; 2 sliced carrot; 2 tablespoons plain flour; 4 teaspoons curry powder; 600ml chicken stock; 2 teaspoons honey; 4 teaspoons soy sauce; 1 bay leaf; 1 teaspoon garam masala

total: 0 min
effort: Easy
serves: 4
ratings: New

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Video on YouTube, linked from Source: TheMealDBWatch on YouTube

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Ingredients

Serves 4

Chicken breast4
Plain flour2 tbsp
Egg1
Breadcrumbs100 g
Vegetable oil230 ml
Sunflower oil2 tbsp
Onions2
Garlic5
Carrot2
Plain flour2 tbsp
Curry powder4 tsp
Chicken stock600 ml
Honey2 tsp
Soy sauce4 tsp
Bay leaf1
Garam masala1 tsp

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Estimatedper serving · this recipe serves 4

Estimated nutrition per serving
Energy	734 kcal
Protein	8.4 g
Fat	62.7 g
of which saturates	9.4 g
Carbohydrate	36.2 g
of which sugars	7.6 g
Fibre	3.5 g
Salt	2.7 g

Worked out from the 95% of the ingredients we could match.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

7 steps · 0 min

1
Prep:15min › Cook:30min › Ready in:45min
2
For the curry sauce: Heat oil in medium non-stick saucepan, add onion and garlic and cook until softened. Stir in carrots and cook over low heat for 10 to 12 minutes.
3
Add flour and curry powder; cook for 1 minute. Gradually stir in stock until combined; add honey, soy sauce and bay leaf. Slowly bring to the boil.

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