Lighter chicken katsu curry
Ready in 35 min1 serving
705kcal · per serving
Protein47.9 g
Carbs90.1 g
Fat14.2 g
Ingredients
- 150 g Chicken breast, raw
- 33 g Egg white
- 20 g Breadcrumbs
- 5 g Sunflower oil
- 40 g Onion
- 60 g Carrot, raw
- 100 g Curry sauce
- 180 g White rice, cooked
- 50 g White cabbage, raw
Steps
- Flatten the chicken, dip it in egg white then breadcrumbs, brush with oil and bake at 200 °C for 20 min.
- Simmer the diced onion and carrot in the curry sauce with a splash of water, covered, for 12 min.
- Slice the crispy chicken and serve on the rice with the sauce and the shredded raw cabbage.
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