Recipe
Chicken katsu curry
Japanese comfort food: crackly panko-crusted chicken over rice, smothered in a smooth curry sauce built on a butter-flour-curry roux made from scratch — mild, glossy and completely different from Indian-style curries.
- Preparation
- 25 minutes
- Cooking
- 40 minutes
- Total time
- 65 minutes
- Servings
- 2
Nutrition per serving
- Calories
- 1440 kcal
- Protein
- 65 g
- Carbohydrates
- 145 g
- Fat
- 62 g
Ingredients
- Chicken thighs (boneless)500 g
- Panko breadcrumbs100 g
- All-purpose flour80 g
- Eggs2 kom
- Butter30 g
- Curry powder1 žlica
- Onion1 kom
- Carrot1 kom
- Garlic2 čehova
- Soy sauce1 žlica
- Honey1 žličica
- Jasmine rice200 g
- Sunflower oilza prženje
Instructions
- 1
Rinse the rice and cook it with 300 ml of water: bring to a boil, cover, 12 minutes on the lowest heat, then rest off the heat.
- 2
For the sauce, finely dice the onion and carrot. Sweat them in a saucepan with a little oil over medium heat until soft, about 8 minutes, adding the chopped garlic at the end.
- 3
Push the vegetables aside, melt the butter in the pan, stir in 2 tablespoons of flour and the curry powder and cook the roux for 2 minutes, stirring constantly — it should smell toasty, not burnt.
6 more steps in the app
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Timers, stir reminders, and a step-by-step guide are waiting — like having someone at the stove with you.
In the app
Cooking the way it should feel
One step on screen, a timer that keeps going, and clear progress until the dish is done.
