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Chicken Katsu Curry

Servings 2 Cook Time Calories 593.596 kcal

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51 g Egg51 grams
1 g Black Pepper1 gram
110 g Japanese curry110 grams
1 g Japanese Spices1 gram
5 g MAGGI® Chicken Bouillon5 grams
63 g Maggi® Coconut Milk Powder63 grams
10 ml Oil10 milligrams
344 g Chicken Breast344 grams
20 g MAGGI® Vegetable Bouillon20 grams
15 g Plain flour15 grams
24 g Panko breadcrumbs24 grams
500 ml Water500 milligrams
154 g Potato154 grams
76 g Carrot76 grams
80 g Onion (White)80 grams

Step 1


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

Step 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.

Step 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.

Step 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.

Step 5


Serve with rice, chicken and the sauce.

Per Serving

Saturated Fats 3
Sodium 263
Added Sugar 0
Sugars 7
Fiber 34
Fats 16
Protein 55
Carbohydrates 68
Energy 594
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