Chicken Katsu Curry
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Nutrition balance score
Good
Glycemic Index
59
Moderate
Glycemic Load
80
High
Nutrition per serving
Calories1166.4 kcal (58%)
Total Fat44.1 g (63%)
Carbs136.1 g (52%)
Sugars16.8 g (19%)
Protein52.8 g (106%)
Sodium753.7 mg (38%)
Fiber8 g (29%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
For the Sauce
2 Tbspvegetable oil
1onion
finely chopped
1garlic clove
crushed
2 pieceginger
peeled + grated
1 tspturmeric
2 Tbspmild curry powder
1 Tbspplain flour
300mlchicken stock
or veg
100mlcoconut milk
1 tsplight soy sauce
1 tspsugar
to taste
For the Chicken
Instructions
For the Sauce
Step 1
Fry the finely chopped onion, garlic, and chilli in vegetable oil until soft. Ensure the pan is on a low to medium heat to avoid burning anything.
Step 2
Add your spices and cook on a low to medium heat until fragrant.
Step 3
Add the flour to the pan and cook it off a bit, it's this roux which will make your sauce deliciously thick and silky.
Step 4
Add the stock bit by bit, stirring as you go, followed by your coconut milk. Finish with your sugar and soy sauce. Leave to simmer.
Step 5
Strain through a sieve to make it super smooth.
For the Chicken
Step 6
Toss the chicken in flour.
Step 7
Coat in egg (or, if you are veggie/vegan, in a batter you have created from the 50g of flour and 150ml water)
Step 8
Toss in panko crumbs
Step 9
Fry evenly on both sides until crisp
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