Side / Turkish
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FROM THE PRISCY KITCHENSOMETHING WORTH COOKING
Katsu Chicken curry
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- Ingredients
- 16
- From the kitchen
- Japanese
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Ingredients & measures
Tick off each ingredient as you prepare.
0 of 16 ingredients ready
- chicken breast4 pounded to 1cm thickness
- plain flour2 tablespoons
- egg1 beaten
- breadcrumbs100g fine
- vegetable oil230ml frying
- sunflower oil2 tablespoons
- onions2 sliced
- garlic5 chopped cloves
- carrot2 sliced
- plain flour2 tablespoons
- curry powder4 teaspoons
- chicken stock600ml
- honey2 teaspoons
- soy sauce4 teaspoons
- bay leaf1
- garam masala1 teaspoon
LET’S MAKE SOMETHING GOOD
Preparation
Prep:15min › Cook:30min › Ready in:45min
For the curry sauce: Heat oil in medium non-stick saucepan, add onion and garlic and cook until softened. Stir in carrots and cook over low heat for 10 to 12 minutes.
Add flour and curry powder; cook for 1 minute. Gradually stir in stock until combined; add honey, soy sauce and bay leaf. Slowly bring to the boil.
Turn down heat and simmer for 20 minutes or until sauce thickens but is still of pouring consistency. Stir in garam masala. Pour the curry sauce through a sieve; return to saucepan and keep on low heat until ready to serve.
For the chicken: Season both sides of chicken breasts with salt and pepper. Place flour, egg and breadcrumbs in separate bowls and arrange in a row. Coat the chicken breasts in flour, then dip them into the egg, then coat in breadcrumbs, making sure you cover both sides.
Heat oil in large frying pan over medium-high heat. Place chicken into hot oil and cook until golden brown, about 3 or 4 minutes each side. Once cooked, place on kitchen paper to absorb excess oil.
Pour curry sauce over chicken, serve with white rice and enjoy!
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Nutrition estimate
Partial recipe · included ingredients only
The source does not provide a verified serving count. The summary uses original recipe quantities before any batch multiplier, not per serving. Enter your own serving count in the full label to see per-serving amounts.
Calculated automatically from 11 of 16 ingredients. This is an incomplete subtotal, not the full recipe’s nutrition.
- Calories
- 885 kcal
- Fat
- 41.4 g
- Carbohydrate
- 100 g
- Protein
- 32.3 g
Standard USDA sizes assumed for egg, onions, carrot. Exact portions and food assumptions are listed below.
Not included: chicken breast, breadcrumbs, vegetable oil, bay leaf, garam masala.
- chicken breast: Ranges and descriptive amounts need a gram weight.
- breadcrumbs: No unambiguous USDA portion weight matches this measure.
- vegetable oil: No unambiguous USDA portion weight matches this measure.
- bay leaf: A count without a size or portion unit needs grams.
- garam masala: No quantifiable edible weight or reliable USDA food match is available.
Full nutrition label & calculation notes
Nutrition Facts
Estimated subtotal · included ingredients only
11 of 16 ingredients included. Excluded ingredients are not counted in the amounts or % Daily Values.
Serving count is unknown. Amounts and % Daily Values below apply to the whole original recipe’s included ingredients.
Amount per original recipe
Calories885
| Amount per original recipe | % Daily Value* |
|---|---|
| Total Fat 41.4 g | 53% |
| Saturated Fat 6.7 g | 33% |
| Trans Fat Unavailable | — |
| Cholesterol 204.3 mg | 68% |
| Sodium 2,206.8 mg | 96% |
| Total Carbohydrate 100 g | 36% |
| Dietary Fiber 12.8 g | 46% |
| Total Sugars 37.1 g | — |
| Includes Added Sugars Unavailable | — |
| Protein 32.3 g | — |
| Vitamin D 1 µg | 5% |
| Calcium 218.8 mg | 17% |
| Iron 5.5 mg | 31% |
| Potassium 1,706.4 mg | 36% |
Nutrient data notes
A nutrient amount is unavailable when any included ingredient lacks that source value.
- Trans Fat: USDA data missing for plain flour, sunflower oil, plain flour, chicken stock, honey.
- Includes Added Sugars: USDA data missing for plain flour, egg, sunflower oil, onions, garlic, carrot, plain flour, curry powder, chicken stock, honey, soy sauce.
* Percent Daily Values use FDA reference values for adults and children aged 4 and over, based on a 2,000 calorie diet. They apply to the amount shown above.
— means no % Daily Value is shown. Trans fat and total sugars have no established Daily Value; protein %DV is omitted because protein-quality data is unavailable. Missing nutrient amounts are not treated as zero.
Daily Value reference: FDA ↗Ingredients used in this estimate
- chicken breast · 4 pounded to 1cm thickness
Excluded: Ranges and descriptive amounts need a gram weight.
Raw boneless skinless chicken breast. Skin-on or cooked chicken needs a different food. USDA source ↗
- plain flour · 2 tablespoons
15.625 g edible ingredient. Converted with US volume units from USDA 1 cup = 125 g.
Assumes white all-purpose, unenriched wheat flour. Choose a different food for other flour types. USDA source ↗
- egg · 1 beaten
50 g edible ingredient. Standard size assumed: 1 × USDA large; 1 portion = 50 g.
Raw whole chicken egg without shell. Unspecified egg sizes need a gram weight. USDA source ↗
- breadcrumbs · 100g fine
Excluded: No unambiguous USDA portion weight matches this measure.
Estimate uses USDA Bread, crumbs, dry, grated, plain. Quantities refer to edible ingredient weight; brands, varieties and preparation can change the values. USDA source ↗
- vegetable oil · 230ml frying
Excluded: No unambiguous USDA portion weight matches this measure.
Unspecified cooking oil is estimated as USDA soybean cooking oil. The full measured amount is included; fatty-acid composition can differ with the actual oil type. USDA source ↗
- sunflower oil · 2 tablespoons
27.2 g edible ingredient. USDA portion: 1 tbsp = 13.6 g.
Linoleic sunflower oil. Generic vegetable oil is left for you to choose. USDA source ↗
- onions · 2 sliced
220 g edible ingredient. Standard size assumed: 2 × USDA medium (2-1/2" dia); 1 portion = 110 g.
Onions are estimated using USDA raw onions. Red and other onion varieties can differ. USDA source ↗
- garlic · 5 chopped cloves
15 g edible ingredient. 5 × USDA clove; 1 portion = 3 g.
Raw peeled garlic. A bare count is not assumed to mean cloves. USDA source ↗
- carrot · 2 sliced
122 g edible ingredient. Standard size assumed: 2 × USDA medium; 1 portion = 61 g.
Raw edible carrot. USDA source ↗
- plain flour · 2 tablespoons
15.625 g edible ingredient. Converted with US volume units from USDA 1 cup = 125 g.
Assumes white all-purpose, unenriched wheat flour. Choose a different food for other flour types. USDA source ↗
- curry powder · 4 teaspoons
8 g edible ingredient. USDA portion: 1 tsp = 2 g.
Estimate uses USDA Spices, curry powder. Quantities refer to edible ingredient weight; brands, varieties and preparation can change the values. USDA source ↗
- chicken stock · 600ml
608.652 g edible ingredient. Converted with US volume units from USDA 1 cup = 240 g.
Liquid chicken stock is estimated as home-prepared chicken stock. Salt and concentration vary; cubes are a different food. USDA source ↗
- honey · 2 teaspoons
14.125 g edible ingredient. Converted with US volume units from USDA 1 cup = 339 g.
Estimate uses USDA Honey. Quantities refer to edible ingredient weight; brands, varieties and preparation can change the values. USDA source ↗
- soy sauce · 4 teaspoons
21.2 g edible ingredient. USDA portion: 1 tsp = 5.3 g.
Estimate uses USDA Soy sauce made from soy and wheat (shoyu). Quantities refer to edible ingredient weight; brands, varieties and preparation can change the values. USDA source ↗
- bay leaf · 1
Excluded: A count without a size or portion unit needs grams.
Estimate uses USDA Spices, bay leaf. Quantities refer to edible ingredient weight; brands, varieties and preparation can change the values. USDA source ↗
- garam masala · 1 teaspoon
Excluded: No quantifiable edible weight or reliable USDA food match is available.
Values use ingredient nutrients per 100 g and food-specific USDA portion weights. Cups, tablespoons and teaspoons use US measures. Pinches, handfuls, “to taste” and unspecified package sizes are excluded. Common counted foods use the stated size or a documented standard USDA portion when a count is supplied; these assumptions are identified above. Other unspecified counts remain excluded.
Assumes included ingredients are retained. Cooking losses, drained liquids, discarded oil, alcohol evaporation and changes in water content are not modeled. Missing nutrient values are shown as unavailable, not zero.
Source: USDA FoodData Central. Data retrieved . These are automatically calculated estimates, not a laboratory analysis.
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