Katsu Curry Recipe Wagamama

Introduction

Ingredients

• 2 chicken breasts
• 100g plain flour
• 2 eggs, beaten
• 150g panko breadcrumbs
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 carrot, chopped
• 1 potato, chopped
• 500ml chicken stock
• 2 tbsp soy sauce
• 2 tbsp honey
• 1 tbsp curry powder
• 1 tbsp garam masala
• 1 tbsp vegetable oil
• Salt and pepper to taste

Instructions

1. Cut the chicken breasts into strips.
2. Season the flour with salt and pepper in a shallow dish.
3. Beat the eggs in another shallow dish.
4. Put the panko breadcrumbs in a third shallow dish.
5. Dip each chicken strip first in the flour, then in the beaten egg, and finally in the breadcrumbs. Make sure each strip is coated well.
6. Heat the vegetable oil in a pan over medium-high heat.
7. Add the chicken strips to the pan and cook for 3-4 minutes on each side, or until golden brown and cooked through.
8. Remove the chicken from the pan and set aside.
9. In the same pan, add the onion, garlic, carrot, and potato. Cook for 5-7 minutes, or until the vegetables are soft.
10. Add the curry powder and garam masala to the pan and cook for 1-2 minutes, or until fragrant.
11. Add the chicken stock, soy sauce, and honey to the pan. Stir well and bring to a simmer.
12. Add the cooked chicken strips to the pan and simmer for 10-15 minutes, or until the sauce has thickened and the vegetables are tender.
13. Serve the katsu curry with rice and garnish with chopped coriander, if desired.

Nutrition

• Calories: 536
• Protein: 31g
• Carbohydrates: 63g
• Fat: 17g
• Saturated Fat: 3g
• Cholesterol: 133mg
• Sodium: 1133mg
• Potassium: 958mg
• Fiber: 5g
• Sugar: 14g
• Vitamin A: 4417IU
• Vitamin C: 14mg
• Calcium: 119mg
• Iron: 5mg

Conclusion