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Katsu Curry (Japanese Curry with Chicken Cutlet)

Yumiko
  • 35 minutes
  • Serves 4

INGREDIENTS

150 g

X 4 chicken thigh

100 g

Carrot

400 g

Onion

250 g

Potato

1

Egg

4 cups

Rice, cooked hot

30 g

Flour

1

Salt and pepper

1 tbsp

Oil

1

Oil to deep fry

1 cup

Japanese breadcrumbs

1/2

packet 230g ((8.11oz) house vermont curry

800 milliliters

Water