Chicken Katsu Curry Udon

• 份量: 2 servings
• 活動時間: 15 minutes
• 總時間: 1 hour 15 minutes

食材

2 boneless chicken thighs (~ 8 oz, see note 1)

¼ cup flour

1 egg (beaten)

½ cup panko breadcrumbs

½ onion (cut into chunks)

1 small potato cut into chunks

1 small carrot (cut into wedges)

2 cups water

2 instant curry blocks

1 tbsp dark chocolate chips (optional)

1 serving udon noodles

Optional Garnish: scallions

步驟

Prep your chicken by covering with plastic wrap and pounding it thin with a mallet or rolling pin.

Dredge the chicken in flour, then dip in egg, then coat in panko.

Heat oil to 350°F (175°C) and fry the chicken for 4 minutes per side, or until golden and crispy. Set aside.

In a separate pan, heat oil and sauté the onions for 1 minute, then add potatoes and carrots. Cook for another 2 minutes.

Add water and bring to a simmer. Cook for 5 minutes or until vegetables are slightly tender.

Add curry blocks and stir until fully dissolved. Add dark chocolate chips if using and stir until melted. Remove from heat.

While the curry simmers, boil udon noodles until al dente. Drain and set aside.

Slice the cooked chicken katsu into strips.

To serve, spoon curry into the bottom of a bowl, add udon, top with more curry, and lay sliced katsu over the top.

Garnish with scallions if desired.

營養

• 卡路里: 950 kcal
• 總脂肪: 52 g
• 總碳水化合物: 78 g
• 蛋白質: 34 g