Chicken katsu curry

Name: Chicken katsu curry
Total time: 50 min
Yield: 4 portions
Ingredients: 4 medium chicken breast (raw, boneless); 50 g flour; 1 medium egg; 100 g dried breadcrumbs; 4 Tbsp sunflower oil; 300 g rice (dry); 1 medium onions; 1 medium carrots; 2 Tbsp curry powder; 1 cube chicken stock cube; 400 ml tap water; 1 Tbsp honey; 1 Tbsp soy sauce

Breaded chicken with rice and a mild Japanese curry sauce.

50 minto make
4portions
Mediumto cook

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A medium footprint

1.6 kg CO₂e a portion, or 3.31 kg for every kilo of the dish: its climate, nitrogen, land and water impacts together, from farm to plate.

How we rate the footprint

A very high nutrition rating

823 kcal and 52.7 g of protein a portion. The rating weighs what's in it, inspired by Nutri-Score.

How we rate nutrition

Ingredients

For 4 portions

4 medium chicken breast (raw, boneless)
50 g flour
1 medium egg
100 g dried breadcrumbs
4 Tbsp sunflower oil
300 g rice (dry)
1 medium onions
1 medium carrots
2 Tbsp curry powder
1 cube chicken stock cube
400 ml tap water
1 Tbsp honey
1 Tbsp soy sauce

Method

Cook the rice.
For the sauce, soften the chopped onion and carrot in 1 tablespoon of the oil, stir in the curry powder and 2 tablespoons of the flour, then the water, stock cube, honey and soy sauce. Simmer for 15 minutes and blend.
Flatten the chicken, coat it in the rest of the flour, the beaten egg and the breadcrumbs, and fry in the rest of the oil until golden and cooked.
Slice the chicken and serve on the rice with the sauce.

Nutrition

	A portion (484 g)	100 g
Energy	823 kcal	170 kcal
Protein	52.7 g	10.9 g
Carbohydrate	99.2 g	20.5 g
of which sugars	8.2 g	1.7 g
Fat	22.3 g	4.6 g
of which saturates	3.4 g	0.7 g
Fibre	5.3 g	1.1 g
Salt	2.8 g	0.6 g

Footprint

	A portion	1 kg
Climate (CO₂ eq)	1.6 kg	3.31 kg
Nutrient pollution (N eq)	11.81 g	24.4 g
Land use for a year	1.5 m²	3.09 m²
Water use	7,429 l	15,353 l

Footprint from AGRIBALYSE 3.1.1 (ADEME), with our own minor changes. How we work it out.

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