Katsu Curry (Japanese Curry  following Chicken Cutlet)

Katsu Curry (Japanese Curry following Chicken Cutlet)

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Katsu Curry (japanese Curry next Chicken Cutlet) subsequently Onion, Potato, Carrot, Oil, Curry, Water, Cooked Rice, Chicken Thigh Fillets, Salt, Pepper, Flour, Beaten Egg, Japanese Breadcrumbs, Oil

The ingredient of Katsu Curry (Japanese Curry following Chicken Cutlet)

  1. 7/8 pound onion sliced into 1cm, u215cu201d wide pieces
  2. 9/16 pound potato cut into 1.5cm, u215du201d cubes
  3. 15/16 cup carrot sliced 7mm, u00bcu201d thick, note 1
  4. 1 tablespoon oil
  5. 1/2 packet curry land Vermont, Mild, note 2
  6. 3 3/8 cups water
  7. 4 cups cooked rice
  8. 5 1/4 ounces chicken thigh fillets note 3
  9. salt
  10. pepper
  11. 3 7/8 tablespoons flour
  12. 1 beaten egg
  13. 1 cup japanese breadcrumbs panko breadcrumbs, note 4
  14. oil to deep fry, note 5

The instruction how to make Katsu Curry (Japanese Curry following Chicken Cutlet)

Nutritions of Katsu Curry (Japanese Curry following Chicken Cutlet)

calories: 320 calories
carbohydrateContent: 35 grams
cholesterolContent: 50 milligrams
fatContent: 15 grams
fiberContent: 5 grams
proteinContent: 11 grams
saturatedFatContent: 2.5 grams
sodiumContent: 270 milligrams
sugarContent: 6 grams

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