Japanese Katsu Chicken Curry

AuthorLe-ThermiqueCategoryDifficultyBeginner
Yields4 Servings
Prep Time5 minsCook Time24 minsTotal Time29 mins
INGREDIENTS :
 500 g chicken (preferable chicken thighs) , cut into cube
 2 cubes of butter
 1 yellow onion
 300 g carrot
 200 g potatoes
 6 blocks curry roux (VERMONT BRAND)
 1000 ml water
COOKING METHODS:
1

- Install Blunt Blade
- Place butter into the mixing jar, chicken, potatoes, onion and carrots to stir fry.
Settings: Timer: 8 Minutes / Speed: 2 / Temperature : 120°C

2

- Pour in water and bring to boil.
Settings: Timer: 6 Minutes / Speed: 1 / Temperature : 120°C

3

- Add in Japanese curry cubes and simmer further.
Settings: Timer: 10 Minutes / Speed: 1 / Temperature : 120°C

4

- Serve hot with rice.

Nutrition Facts

4 servings

Serving size

Amount per serving
Calories347
% Daily Value *
Total Fat 10.9g14%
Saturated Fat 4.9g25%
Cholesterol 112mg38%
Sodium 188mg9%
Total Carbohydrate 23.3g9%
Dietary Fiber 6.8g25%
Total Sugars 5.7g
Protein 39.3g
Calcium 8mg1%
Iron 25mg139%
Potassium 867mg19%
Vitamin D 20mcg100%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Ingredients

INGREDIENTS :
 500 g chicken (preferable chicken thighs) , cut into cube
 2 cubes of butter
 1 yellow onion
 300 g carrot
 200 g potatoes
 6 blocks curry roux (VERMONT BRAND)
 1000 ml water

Directions

COOKING METHODS:
1

- Install Blunt Blade
- Place butter into the mixing jar, chicken, potatoes, onion and carrots to stir fry.
Settings: Timer: 8 Minutes / Speed: 2 / Temperature : 120°C

2

- Pour in water and bring to boil.
Settings: Timer: 6 Minutes / Speed: 1 / Temperature : 120°C

3

- Add in Japanese curry cubes and simmer further.
Settings: Timer: 10 Minutes / Speed: 1 / Temperature : 120°C

4

- Serve hot with rice.

Notes

Japanese Katsu Chicken Curry
IngredientsDirections

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