Japanese Chicken Katsu Curry
30 min total
Automatically translated from the original (Deutsch). Original ansehen
Per serving
- Energy
- 1053.4kcal
- Protein
- 54.82g
- Carbohydrates
- 128.86g
- Fat
- 20.33g
- Fiber
- 7.29g
Vitamins & minerals per serving
- Calcium 199 mg · 25 %
- Iron 5.7 mg · 41 %
- Magnesium 145 mg · 39 %
- Potassium 1,845 mg · 92 %
- Vitamin C 41.3 mg · 52 %
- Vitamin A 666 µg · 83 %
- Vitamin D 0.5 µg · 10 %
- Vitamin B12 0.74 µg · 29 %
- Vitamin E 2.94 mg · 25 %
- Vitamin K 22.3 µg · 30 %
- Vitamin B1 (thiamine) 0.92 mg · 83 %
- Vitamin B2 (riboflavin) 0.82 mg · 59 %
- Niacin (B3) 23.3 mg · 145 %
- Vitamin B6 2.31 mg · 165 %
- Folate (B9) 129 µg · 65 %
- Zinc 3.83 mg · 38 %
- Phosphorus 722 mg · 103 %
- Copper 0.64 mg · 64 %
- Manganese 1.8 mg · 90 %
- Selenium 72 µg · 131 %
- Sugar 16.7 g · 19 %
- Sodium 1,712 mg · 71 %
Per cent of the EU reference intake (NRV) for adults. For sugar and sodium it is an upper limit. Calculated from the ingredients with known values — the actual content may be higher. ≈ Partly estimated: products without vitamins on the label get the values of the matching basic food.
Ingredients
Curry
Chicken Katsu
Rice
Preparation
- 1
Cooking the rice: Cook the rice according to the instructions on the packet.
- 2
Sauté the vegetables and base: Heat a little butter or oil in a small saucepan. Fry the chopped onions until translucent. Add the garlic, ginger, grated apple and the carrot and potato pieces, and fry briefly.
- 3
Bring to the boil: Add 180–200 ml of stock. Simmer over a medium heat with the lid on for about 15 minutes, until the vegetables are tender (stir occasionally).
- 4
Add the curry block and umami: Turn the hob down to the lowest setting. Add 1 curry block, 1/2 tsp ketchup and 1/2 tsp Worcestershire sauce to the pan. Stir until the block has completely melted and a creamy sauce forms. Leave to infuse briefly.
- 5
How to make chicken katsu: Pat the chicken breast fillets dry and season with salt and pepper. Dip them one by one in flour, beaten egg and panko. Lightly brush with oil and cook in the air fryer at 190–200 °C for approx. 12–15 minutes (turning halfway through) until golden brown and crispy. Then cut into strips.
- 6
To serve: Place the rice in a bowl, spoon the thick vegetable sauce alongside it and place the crispy katsu chicken on top. (Optionally, garnish with spring onion rings).