Katsu Curry
Calories |
641.3Cal |
| Protein | 47.6g |
| Carbs | 77.7g |
| Fat | 15.3g |
Ingredients: The ingredient amounts are for four servings.
- Carrot 1, medium
- Brown Onion 1, medium
- Ginger 15g or 0.5oz
- Garlic Cloves 6
- Chicken Breast 4 (125g or 4.4oz per breast)
- Flour 30g or 1oz
- Eggs 3
- Panko Breadcrumbs 60g or 2oz
- Salt & Pepper pinch
- Mixed Green 4 handful
- Basmati Rice 60g or 2.1oz per portion, dry
- Curry Powder 3 tbsp
- Turmeric Powder 1 tsp
- Coconut Milk 1 tin, light
- Water 400ml or 13.5fl oz
Instructions:
Add the chopped carrot, onion, ginger, and garlic to a pan. Sauté for a few minutes
until softened. Stir in the curry powder and turmeric. Pour in the coconut milk and
water. Simmer for 15 to 20 minutes until the vegetables are soft. Blend until smooth
and season to taste.
Season the butterflied chicken with salt and pepper. Coat each piece in flour, dip
into the beaten eggs, then press into panko crumbs. Air fry or pan fry until golden
and fully cooked.
Slice the chicken. Spoon the curry sauce over cooked rice. Add the chicken on top
and finish with mixed greens.
