Katsu Curry (Japanese Curry with Chicken Cutlet)
yield: 4
total time: 80 minutes
Ingredients
- 7/8 pound onion sliced into 1cm, ⅜” wide pieces
- 9/16 pound potato cut into 1.5cm, ⅝” cubes
- 15/16 cup carrot sliced 7mm, ¼” thick, note 1
- 1 tablespoon oil
- 1/2 packet curry House Vermont, Mild, note 2
- 3 3/8 cups water
- 4 cups cooked rice
- 5 1/4 ounces chicken thigh fillets note 3
- salt
- pepper
- 3 7/8 tablespoons flour
- 1 beaten egg
- 1 cup japanese breadcrumbs panko breadcrumbs, note 4
- oil to deep fry, note 5
Nutrition
- Calories : 320 calories
- Carbohydrate : 35 grams
- Cholesterol : 50 milligrams
- Fat : 15 grams
- Fiber : 5 grams
- Protein : 11 grams
- SaturatedFat : 2.5 grams
- Sodium : 270 milligrams
- Sugar : 6 grams
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