Japanese Katsu Curry Chicken

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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

Servings 4


Amount Per Serving
Calories 347
% Daily Value *
Total Fat 10.9g17%
Saturated Fat 4.9g25%
Cholesterol 112mg38%
Sodium 188mg8%
Potassium 867mg25%
Total Carbohydrate 23.3g8%
Dietary Fiber 6.8g28%
Sugars 5.7g
Protein 39.3g79%

Calcium 8%
Iron 25%
Vitamin D 20%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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.

Japanese Katsu Chicken Curry

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