Chicken Katsu with Golden Curry Sauce by @slideforfood

1h15

4 servings

🧅

1

Onion

🥕

1

Carrot

🧄

1 clove

Garlic

🫚

1 cm

Fresh ginger

2

S&b golden curry cubes

💧

300 ml

Water

🍲

150 ml

Chicken stock

🥢

Soy sauce

🫗

Neutral oil

🧂

Salt

🍗

Chicken cutlets

🥖

Panko breadcrumbs

🌱

Sesame seeds

🥚

2

Egg

🌾

Flour

🫒

Olive oil

🍚

Rice

🌿

Coriander

  1. Slice
    • Onion
    • Neutral oil

    Finely slice the onion, heat a good drizzle of oil in a Dutch oven and cook the onion over medium-low heat for about 15 minutes, making sure it does not brown.

  2. Peel
    • Carrot
    • Garlic
    • Fresh ginger

    Peel and cut the carrot, grate the garlic and ginger, add them to the pot and stir for 1 minute.

  3. Add
    • Water
    • Chicken stock
    • Carrot

    Add the water and chicken stock, cover and cook for about 15 minutes until the carrots are tender.

  4. Blend
    • Water

    Blend the mixture, adding a little water if it is too thick, then return it to the Dutch oven.

  5. Add
    • S&B Golden Curry cubes

    Add the curry cubes over low heat and mix well, then taste and adjust the seasoning.

  6. Heat

    Heat the oven to 180 degrees.

  7. Step
    • Flour
    • Egg
    • Panko breadcrumbs

    Prepare three plates: one with flour, one with the 2 beaten eggs, and one with panko breadcrumbs mixed with sesame seeds and olive oil.

  8. Coat
    • Chicken cutlets
    • Flour
    • Egg

    Coat the chicken cutlets in flour, then egg, then the panko mixture.

  9. Bake
    • Chicken cutlets

    Bake the coated cutlets for about 25 minutes.

Chicken Katsu with Golden Curry Sauce by @slideforfood

1h15

4 servings

🧅

1

Onion

🥕

1

Carrot

🧄

1 clove

Garlic

🫚

1 cm

Fresh ginger

2

S&b golden curry cubes

💧

300 ml

Water

🍲

150 ml

Chicken stock

🥢

Soy sauce

🫗

Neutral oil

🧂

Salt

🍗

Chicken cutlets

🥖

Panko breadcrumbs

🌱

Sesame seeds

🥚

2

Egg

🌾

Flour

🫒

Olive oil

🍚

Rice

🌿

Coriander

Preparation Steps

  1. Step 1/9

    Finely slice the onion, heat a good drizzle of oil in a Dutch oven and cook the onion over medium-low heat for about 15 minutes, making sure it does not brown.

    🧅Onion
    🫗Neutral oil
    🔪Knife

  2. Step 2/9

    Peel and cut the carrot, grate the garlic and ginger, add them to the pot and stir for 1 minute.

    🥕Carrot
    🧄Garlic
    🫚Fresh ginger
    🔪Knife
    🔪Peeler
    🧀Grater
    🥄Spoon

  3. Step 3/9

    Add the water and chicken stock, cover and cook for about 15 minutes until the carrots are tender.

    💧Water
    🍲Chicken stock

  4. Step 4/9

    Blend the mixture, adding a little water if it is too thick, then return it to the Dutch oven.

    💧Water

  5. Step 5/9

    Add the curry cubes over low heat and mix well, then taste and adjust the seasoning.

    🍛S&B Golden Curry cubes
    🥄Spoon

  6. Step 6/9

    Heat the oven to 180 degrees.

  7. Step 7/9

    Prepare three plates: one with flour, one with the 2 beaten eggs, and one with panko breadcrumbs mixed with sesame seeds and olive oil.

    🌾Flour
    🥚Egg
    🥖Panko breadcrumbs
    🌱Sesame seeds
    🫒Olive oil
    🍽️Plates

  8. Step 8/9

    Coat the chicken cutlets in flour, then egg, then the panko mixture.

    🍗Chicken cutlets
    🌾Flour
    🥚Egg
    🥖Panko breadcrumbs
    🍽️Plates

  9. Step 9/9

    Bake the coated cutlets for about 25 minutes.

    🍗Chicken cutlets
    🍳Baking tray

Composition

Ingredients

Types

Vegetables, Spices, Sauces, Liquids, Broth, Condiments, Oils, Grains, Seeds, Eggs, Herbs

Ingredients

Onion, Carrot, Garlic, Fresh ginger, S&b golden curry cubes, Water, Chicken stock, Soy sauce, Neutral oil, Salt, Chicken cutlets, Panko breadcrumbs, Sesame seeds, Egg, Flour, Olive oil, Rice, Coriander

Notes

Onion (large, finely sliced), Carrot (medium, peeled and cut), Garlic (grated), Fresh ginger (grated), Chicken stock (light chicken or vegetable stock, or more water), Soy sauce (a small drizzle), Neutral oil (for cooking the onion, amount not given), Salt (to taste), Panko breadcrumbs (amount not given), Sesame seeds (mixed into the panko, amount not given), Egg (beaten), Flour (for coating, amount not given), Rice (for serving, amount not given), Coriander (for serving, amount not given)

Allergens

Milk, Gluten, Soy, Celery, Sesame, Eggs

Dietetics

Dietary regimen

High-Protein, Nut-Free

Calories

620 kcal

Macro nutrients

Protein: 38g, Carbohydrates: 55g, Fat: 26g, Fiber: 4g, Sugars: 8g

Nutritional Information

Minerals

Sodium: 980mg, Potassium: 520mg, Iron: 2.2mg, Calcium: 60mg

Vitamins

Vitamin A: 450µg, Vitamin B6: 0.7mg, Vitamin C: 6mg, Vitamin K: 8µg

Preparation

Time Information

Preparation

20 minutes

Cooking

55 minutes

Overall

1 hour 15 minutes

Difficulty

Level

Medium (2/4)

Steps

9 steps

Equipments

Utensils

Dutch oven, Plates, Knife, Peeler, Grater, Spoon, Baking tray

Appliances

Oven, Blender

Type

Type

Type Of Dish

Main Course

Occasions

Everyday, Family Dinner

Origin

Source

Platform

instagram

Original Creator

@slideforfood

Origin

Cuisine

Japanese

Geographic

Japan, Asia

Various

Aspect

Texture

Crunchy, Tender, Saucy

Flavors

Savory, Umami, Mildly Spiced, Sweet Savory

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

leftovers : 2-3 days (store sauce and chicken separately in airtight containers,reheat thoroughly before serving), freezer : 1-2 months (freeze curry sauce and breaded chicken separately,thaw in fridge before reheating,best to reheat chicken in oven to keep it crispy)