Chicken Katsu Curry
-
Cooking Time
mins -
Difficulty
-
Prep time
mins -
Serves
people
Nutritional information
Nutritional information
Amount per serving
Protein (g)
44.0g
Energy (kJ)
2848kJ
Energy (kcal)
681kcal
Carbohydrate incl. fibre (g)
58.7g
Carbohydrate excl. fibre (g)
53.4g
Sugar (g)
9.0g
Fibre (g)
5.3g
Fat (g)
29.4g
Saturated fat (g)
7.4g
Unsaturated fat (g)
19.2g
Monounsaturated fat (g)
10.2g
Polyunsaturated fat (g)
9.0g
Trans fat (g)
0.0g
Cholesterol (mg)
227mg
Sodium (mg)
743mg
Salt (g)
1.86g
Vitamin A (IU)
5507IU
Vitamin C (mg)
7.7mg
Calcium (mg)
143mg
Iron (mg)
5.26mg
Potassium (mg)
742mg
Total
176.0g
11393kJ
2723kcal
234.7g
213.6g
35.9g
21.1g
117.5g
29.8g
76.8g
40.7g
36.0g
0.2g
910mg
2970mg
7.44g
22026IU
30.7mg
574mg
21.05mg
2970mg
- For the curry sauce:
- 2 tablespoons vegetable oil
- 2 onions, sliced
- 2 carrot, sliced
- 4 cloves garlic, chopped
- 2 tablespoons plain flour
- 2 tablespoons curry powder
- 2 Knorr chicken stock pots
- 2 teaspoons honey
- 4 teaspoons soy sauce
- 1 bay leaf
- 1 teaspoon garam masala
- For the breaded chicken:
- 4 chicken breast fillets, pounded or butterflied
- 100 grams plain flour
- 2 large eggs, beaten
- 120 grams fine breadcrumbs or Panko breadcrumbs
- 200 ml vegetable oil for frying
- salt
- pepper
- To serve:
- basmati rice
- spring onion
- fresh chives