Japanese Chicken Katsu Curry

This is an example of a meal that Solin would create to include in your personalized meal plan.

Japanese Chicken Katsu Curry

YOUR SOLIN GENERATED RECIPE

Japanese Chicken Katsu Curry

Tender chicken breast air-fried with a crispy panko crust, served over a rich, velvety curry sauce packed with hearty vegetables and aromatic spices.

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NUTRITION

484kcal
Protein
40.5g
Fat
12.2g
Carbs
51.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

1 tbsp All-purpose flour

0.5 large Egg

2 tbsp Panko breadcrumbs

0 tsp Avocado oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 medium Yellow onion

0.5 medium Carrot

0.25 medium Yukon gold potato

0.5 block Japanese curry roux

1.5 cup Water

0.25 cup Cooked white rice

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PREPARATION

  • 1

    Peel and dice the onion, carrot, and potato into small, uniform bite-sized pieces.

  • 2

    In a small saucepan, sauté the onion in a tablespoon of water until soft, then add the carrots, potatoes, and 1.5 cups of water.

  • 3

    Bring the liquid to a boil, then reduce heat and simmer for 10 minutes until the vegetables are fork-tender.

  • 4

    Turn off the heat, add the Japanese curry roux block, and stir continuously until the roux is fully dissolved and the sauce thickens into a velvety consistency.

  • 5

    Butterfly the chicken breast to an even thickness and season both sides with sea salt and black pepper.

  • 6

    Set up a dredging station with flour in one bowl, beaten egg in the second, and panko breadcrumbs in the third.

  • 7

    Coat the chicken in flour, dip into the egg, and press firmly into the panko until fully crusted.

  • 8

    Lightly spray the breaded chicken with avocado oil and air-fry at 400°F for 12 minutes, flipping halfway through, until golden and crispy.

  • 9

    Slice the katsu into thick strips and serve immediately over the warm curry sauce and a small portion of rice.

Japanese Chicken Katsu Curry

This is an example of a meal that Solin would create to include in your personalized meal plan.

Japanese Chicken Katsu Curry

YOUR SOLIN GENERATED RECIPE

Japanese Chicken Katsu Curry

Tender chicken breast air-fried with a crispy panko crust, served over a rich, velvety curry sauce packed with hearty vegetables and aromatic spices.

NUTRITION

484kcal
Protein
40.5g
Fat
12.2g
Carbs
51.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

1 tbsp All-purpose flour

0.5 large Egg

2 tbsp Panko breadcrumbs

0 tsp Avocado oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 medium Yellow onion

0.5 medium Carrot

0.25 medium Yukon gold potato

0.5 block Japanese curry roux

1.5 cup Water

0.25 cup Cooked white rice

PREPARATION

  • 1

    Peel and dice the onion, carrot, and potato into small, uniform bite-sized pieces.

  • 2

    In a small saucepan, sauté the onion in a tablespoon of water until soft, then add the carrots, potatoes, and 1.5 cups of water.

  • 3

    Bring the liquid to a boil, then reduce heat and simmer for 10 minutes until the vegetables are fork-tender.

  • 4

    Turn off the heat, add the Japanese curry roux block, and stir continuously until the roux is fully dissolved and the sauce thickens into a velvety consistency.

  • 5

    Butterfly the chicken breast to an even thickness and season both sides with sea salt and black pepper.

  • 6

    Set up a dredging station with flour in one bowl, beaten egg in the second, and panko breadcrumbs in the third.

  • 7

    Coat the chicken in flour, dip into the egg, and press firmly into the panko until fully crusted.

  • 8

    Lightly spray the breaded chicken with avocado oil and air-fry at 400°F for 12 minutes, flipping halfway through, until golden and crispy.

  • 9

    Slice the katsu into thick strips and serve immediately over the warm curry sauce and a small portion of rice.