Chicken Katsu Curry Rice
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The Woks of Life · by Sarah★ 5.0 (25)

Chicken Katsu Curry Rice

NUTRITION · PER SERVING90M COOK
CAL 52%·PRO 100%
CARBS 148G57% OF CAL
8G FIBER0G ADDED0G INTRINSIC128G OTHER12G TOTAL SUGAR
FAT 19G16% OF CAL
5G SAT14G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Crispy panko-breaded chicken cutlet served over rice and smothered in a creamy curry sauce with potato and carrot. A comforting, satisfying Japanese curry dish with contrasting textures.

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Nutrition & ingredients

Ingredients

serves 4
  • 1 tablespoon vegetable oil
  • 10-12 ounces white or yellow onion ((about 2 small to medium onions, halved and cut into 1-inch/2.5cm pieces))
  • 1 clove garlic ((minced))
  • 1 tablespoon tomato paste
  • 1 teaspoon Worcestershire sauce ((optional))
  • 2 tablespoons curry powder ((such as madras curry powder))
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 8 ounces russet or yukon gold potato ((cut into 3/4 inch or 2 cm cubes; about 1 medium or 2 small potatoes))
  • 8 ounces carrots ((cut into 3/4 inch or 2 cm triangular pieces; about 3 medium carrots))
  • 2 cups chicken stock
  • 1 tablespoon cornstarch ((mixed onto a slurry with 1 tablespoon water))
  • 1 tablespoon salted butter
  • 2 pounds boneless skinless chicken breast
  • salt and pepper
  • 2 tablespoons all purpose flour
  • 1 egg
  • 1 1/3 cups panko breadcrumbs
  • vegetable oil ((for frying))
  • 6 cups steamed short grain Japanese rice
PREP
30M
SODIUM
1362MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.