How To Make Healthy Chicken Katsu Curry
From frying, roasting, grilling to slow-cooking, these chicken recipes are sure to hit the spot for our favorite lean meat to bring out the flavors in every meal that chicken lovers can’t resist.
Serves:
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup whole wheat panko breadcrumbs
- 2 eggs, beaten
- 1/4 cup flour
- 1 tsp salt
- 1 tsp pepper
- 2 tbsp olive oil
- 1 onion, diced
- 2 carrots, peeled and sliced
- 2 garlic cloves, minced
- 2 tbsp curry powder
- 2 cups vegetable broth
- 1 cup low-fat coconut milk
- 2 tbsp soy sauce
- 1 tbsp honey
- Cooked brown rice, for serving
Instructions
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Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
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Place chicken breasts between two sheets of plastic wrap and pound them to an even thickness.
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In a shallow dish, combine panko breadcrumbs, salt, and pepper.
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Dredge chicken breasts in flour, then dip into beaten eggs, and coat with breadcrumb mixture.
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Heat olive oil in a large skillet over medium heat. Cook chicken until golden brown, about 3-4 minutes per side.
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Transfer chicken to the prepared baking sheet and bake for 10-12 minutes, or until cooked through.
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In the same skillet, add onion, carrots, and garlic. Cook until softened, about 5 minutes.
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Stir in curry powder and cook for another minute.
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Add vegetable broth, coconut milk, soy sauce, and honey to the skillet. Bring to a simmer and cook for 10 minutes.
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Remove from heat and let the curry sauce cool slightly. Blend with an immersion blender until smooth.
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Slice cooked chicken into strips and serve over cooked brown rice. Pour curry sauce on top.
Nutrition
- Calories : 358kcal
- Total Fat : 12g
- Saturated Fat : 3g
- Cholesterol : 141mg
- Sodium : 1479mg
- Total Carbohydrates : 20g
- Dietary Fiber : 3g
- Sugar : 7g
- Protein : 40g
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