Ingredients
For 16 servings. All ingredients are generic, never brand names.
- Japanese curry roux100 g
- Onions2
- Carrots2
- Potatoes3
- Water900 ml
- Oil2 tbsp
- Japanese short-grain rice, cooked600 g
- Chicken breasts4
- Panko150 g
- Flour60 g
- Eggs2
- Oil1 L
- Tonkatsu sauce6 tbsp
- Cabbage, shredded300 g
- Salt1 tsp
Method
- CookFry onion; add vegetables and water; simmer 20 minutes.
- RouxDissolve curry roux; simmer until thick; serve over rice.
- BreadFlour, egg and panko.
- FryFry at 170C until golden; rest; slice.
Nutrition per serving
| Calories | 835 kcal |
|---|---|
| Protein | 17.1 g |
| Carbohydrates | 54.8 g |
| Fat | 61.6 g |
| Fibre | 5.8 g |
| Sugar | 9.2 g |
| Sodium | 266 mg |
| Saturated fat | 8.9 g |
| Serving size | about 320 g |
Estimated from the ingredients; actual values vary with brands and portion sizes.
Allergens
Contains Eggs, Wheat / gluten. Use halal-certified meat and poultry.
Quick answers
How long does Chicken Katsu Curry take to make?
About 1 h 5 min in total: 25 min of preparation and 40 min of cooking.
How many calories are in Chicken Katsu Curry?
About 835 kcal per serving, with 17 g of protein. The recipe makes 16 servings of about 320 g each.
Which allergens does Chicken Katsu Curry contain?
Based on its ingredients it contains Eggs, Wheat / gluten. Always check the labels of packaged ingredients.
Where is Chicken Katsu Curry from?
Chicken Katsu Curry is a main course from Japan. Panko chicken cutlet with curry.