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Japanese Chicken Katsukare

Japanese Chicken Katsukare

Prep:15minCook:30min

Japanese Curry with Chicken Katsu

Updated at: Thu, 17 Aug 2023 10:36:33 GMT

Nutrition balance score

Unbalanced

Glycemic Index

66

Moderate

Glycemic Load

36

High

Nutrition per serving

Calories786 kcal (39%)

Total Fat47.2 g (67%)

Carbs54.5 g (21%)

Sugars9.2 g (10%)

Protein33.1 g (66%)

Sodium1533.5 mg (77%)

Fiber5.2 g (19%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

Japanese Curry Sauce

2 Tbspbutter

1 Tbspminced garlic

1 cupcarrots

1 cuppotatoes

1 cuponions

95gJapanese curry

2 Tbsptomato paste

Chicken Katsu

2chicken breasts

seasoned with salt

½ cupflour

1 cuppanko breadcrumbs

topping optional

Cherry tomatoes

topping optional

Short-grain white rice

Instructions

Step 1

Sauté minced garlic in butter until fragrant

Sauté minced garlic in butter until fragrant

butter2 Tbsp

Step 2

Add carrots, potatoes and onions, cook until translucent

Add carrots, potatoes and onions, cook until translucent

carrots1 cup

onions1 cup

Step 3

Add water and bring to a boil

Add water and bring to a boil

water600ml

Step 4

Add one 95g cube of Japanese curry and tomato paste, mix until well combined

Add one 95g cube of Japanese curry and tomato paste, mix until well combined

tomato paste2 Tbsp

Step 5

Season with salt and sugar

Season with salt and sugar

salt½ tsp

Step 6

Reduce heat to low and simmer for 10 minutes or until sauce thickens

Reduce heat to low and simmer for 10 minutes or until sauce thickens

Step 7

Butterfly and flatten chicken breasts, season with salt

Butterfly and flatten chicken breasts, season with salt

chicken breasts2

Step 8

Coat the chicken breast pieces first in flour, then egg and panko breadcrumbs

Coat the chicken breast pieces first in flour, then egg and panko breadcrumbs

panko breadcrumbs1 cup

Step 9

Deep fry at 340F for 4 minutes, flipping halfway through. Set aside to cool before slicing

Deep fry at 340F for 4 minutes, flipping halfway through. Set aside to cool before slicing

Step 10

Prepare a shallow bowl with short-grain white rice on one side, Japanese curry on the other

Prepare a shallow bowl with short-grain white rice on one side, Japanese curry on the other

Step 11

Place sliced chicken cutlet in center of the dish, top with sliced green onions

Place sliced chicken cutlet in center of the dish, top with sliced green onions

Notes

0 liked

1 disliked

Bland

Never again

Amber· last year

This was a very beautiful dish and although very filling, the curry was watered down and I used hot golden curry. So I was surprised when it wasn’t hot at all (and I’m not one for hot and spicy). Next time I will use chicken broth as used in another Japanese curry recipe. The chicken was very good texture wise, just wish it had some more flavor. Good base recipe over all, but I will not use this again.

This was a very beautiful dish and although very filling, the curry was watered down and I used hot golden curry. So I was surprised when it wasn’t hot at all (and I’m not one for hot and spicy). Next time I will use chicken broth as used in another Japanese curry recipe.
The chicken was very good texture wise, just wish it had some more flavor.

Good base recipe over all, but I will not use this again.

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