Chicken Katsu Curry
Chicken Katsu Curry
Servings
2
Cook Time
Calories
593.596 kcal
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| 51 g Egg | 51 grams |
|---|---|
| 1 g Black Pepper | 1 gram |
| 110 g Japanese curry | 110 grams |
| 1 g Japanese Spices | 1 gram |
| 5 g MAGGI® Chicken Bouillon | 5 grams |
| 63 g Maggi® Coconut Milk Powder | 63 grams |
| 10 ml Oil | 10 milligrams |
| 344 g Chicken Breast | 344 grams |
| 20 g MAGGI® Vegetable Bouillon | 20 grams |
| 15 g Plain flour | 15 grams |
| 24 g Panko breadcrumbs | 24 grams |
| 500 ml Water | 500 milligrams |
| 154 g Potato | 154 grams |
| 76 g Carrot | 76 grams |
| 80 g Onion (White) | 80 grams |
1
Step 1
Cooking
Bash chicken breasts between two sheets of baking paper to flatten them to an even thickness.
Step 2
Cooking
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.
Step 3
Cooking
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.
Step 4
Cooking
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.
Step 5
Cooking
Serve with rice, chicken and the sauce.
Per Serving
Saturated Fats
3
gm
gm
Sodium
263
mg
mg
Added Sugar
0
Tbsp
Tbsp
Sugars
7
gm
gm
Fiber
34
gm
gm
Fats
16
gm
gm
Protein
55
gm
gm
Carbohydrates
68
gm
gm
Energy
594
kcal
kcal
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