Chicken Katsu Curry
Ingredients
The curry
-
1
potato
about 200g
-
1
carrot
about 100g
-
1
onion
180g
-
1
tbsp
olive oil
-
500
ml
water
-
120
g
store bought Japanese curry roux
The chicken and rice
-
1
chicken breast
katsu
-
4
cups
cooked plain rice
Instructions
- Peel and dice the potato into 2cm cubes and soak in water.
- Peel and cut the carrot diagonally into pieces.
- Peel and cut the onion into wedges.
- Heat olive oil in a pot and cook the onion until soft.
- Add the carrot and potato, sauté for a few minutes, then pour in the water.
- Bring to a boil, cover, and simmer for about 10 minutes.
- Turn off the heat and add the curry roux, stirring until dissolved.
- Simmer for an additional 5 minutes.
- Serve the rice in bowls, top with sliced chicken katsu, and pour curry over it.
Nutrition Facts (estimated)
Servings
2
Calories
1205
Total fat
57g
Total carbohydrates
148g
Total protein
22g
Sodium
2367mg
Cholesterol
19mg
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