Chicken Katsu Curry

Name: Chicken Katsu Curry
Total time: 1200 s
Ingredients: 51 g Egg; 1 g Black Pepper; 110 g Japanese curry; 1 g Japanese Spices; 5 g MAGGI® Chicken Bouillon; 63 g Maggi® Coconut Milk Powder; 10 ml Oil; 344 g Chicken Breast; 20 g MAGGI® Vegetable Bouillon; 15 g Plain flour; 24 g Panko breadcrumbs; 500 ml Water; 154 g Potato; 76 g Carrot; 80 g Onion (White)

Brand
Preparation time
20 min
Number of servings

2

Calories 593.596 kcal

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Ingredients

51 g Egg
1 g Black Pepper
110 g Japanese curry
1 g Japanese Spices
5 g MAGGI® Chicken Bouillon
63 g Maggi® Coconut Milk Powder
10 ml Oil
344 g Chicken Breast
20 g MAGGI® Vegetable Bouillon
15 g Plain flour
24 g Panko breadcrumbs
500 ml Water
154 g Potato
76 g Carrot
80 g Onion (White)

Preparation

1

Bash chicken breasts between two sheets of baking paper to flatten them to an even thickness.
2

Mix flour & 5gms of Maggi chicken Stock Powder, egg and panko breadcrumbs into separate shallow bowls. Dip each chicken breast into flour (tap off excess), then egg and finally breadcrumbs. Repeat until all chicken breasts are coated.
3

Heat a thin layer of oil in a large non-stick frying pan over medium-high heat and cook chicken for 5min on each side or until cooked through.
4

For sauce, heat oil in a saucepan and fry onion over medium heat for 5 mins until golden brown. Add Maggi Coconut milk, Maggi Vegetable stock, Japanese Spices and stir well for 2 mins. Add potatoes, carrots and cook for 5 mins.
5

Serve with rice, chicken and the sauce.

Nutrition

Per Serving

carbohydrates 68 gm
energykilocalories 594 kcal
fat 16 gm
fiber 34 gm
protein 55 gm
saturedfat 3 gm
sodium 263 mg
sugar 7 gm