Katsu Curry
gourmet
Preparation time
15 minutiDifficulty
MediaCooking time
40 minutiServings
4Prova il Katsu Curry, il piatto giapponese con cotoletta di pollo croccante servita su riso e ricoperta da una salsa al curry densa e saporita. Un comfort food ricco di gusto.
Ingredients
- Chicken broth750 ml
- Basmati rice400 g
- Chicken breast400 g
- Breadcrumbs20 g
- Curry3 tablespoons
- Carrots2 u (150 g)
- Eggs2 u (120 g)
- Golden onion2 u (300 g)
- Soy sauce2 teaspoons
- Yellow potatoes2 u (400 g)
- Vegetable oil2 tablespoons
- Fine saltto taste
- Peanut oilto taste
- Type 0 flourto taste
- Granulated sugarto taste
Procedure
0. Make the Katsu: Lightly flatten the chicken or pork breasts with a meat tenderizer and season with salt and pepper. Dredge them in flour, then in beaten eggs, and finally in breadcrumbs. Fry in hot vegetable oil until golden brown and crispy on both sides. Drain on paper towels to remove excess oil.
1. Make the Curry: In a large pot, heat the vegetable oil and cook the onions until soft and translucent. Add the carrots and potatoes and continue cooking for a few minutes.
2. Add the curry powder and mix well with the vegetables. Pour in the chicken or vegetable stock and bring to a boil. Reduce the heat and simmer the curry for about 20-25 minutes, or until the vegetables are tender and the curry has thickened.
3. Season with salt, pepper, sugar, and soy sauce, if desired, to balance the flavors. Serve the Katsu Curry hot over freshly cooked Japanese rice.
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Creation date Apr 05, 2024
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Nutritional Values
Nutritional values per serving
*The nutritional values shown are calculated based on the ingredients provided by the user and represent an average estimate, without taking into account any variations due to cooking methods or other external factors. The information on ingredients is based on generally accepted data and may vary depending on the brand, product quality, and specific preparation conditions. Therefore, the maximum accuracy of the data provided cannot be guaranteed. For precise nutritional information, we recommend consulting a nutrition professional or using specific analysis tools.