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    You are in: Home / Recipes / Lower Fat Katsu Chicken Curry Recipe
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    Lower Fat Katsu Chicken Curry

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    MSR's Note:

    This is a kid favorite, and every time I serve it I have happy people. It is a curry, but not TOO curry, you can make it spicier with an chopped chili pepper. Original Katsu chicken is made with fried chicken, and I have included the instructions for that one on another recipe.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      mix curry powder, red curry paste, ginger paste, garlic, and the 1/2 apple, oil,and onions in food processor until smooth.
    2. 2
      cook mixture in large skillet/sauce pan for 5 minutes on medium heat.
    3. 3
      add 2 tablespoons of plain flour and cook for a further 3-5 minutes.
    4. 4
      slowly pour in chicken stock and keep stirring.
    5. 5
      add oyster sauce, salt, brown sugar.
    6. 6
      bring to low boil, add chicken stir occasionally until chicken is cooked through.
    7. 7
      in a separate bowl mix 2 tbs of corn starch with 2 tablespoons water, stir til smooth.
    8. 8
      add to sauce and stir while it thickens up.
    9. 9
      Notes:.
    10. 10
      to make it spicier, add chili paste, or a chopped red chili.
    11. 11
      serve over white rice (jasmine, or a sticky white rice), shredded cabbage, japanese pickles.

    Ratings & Reviews:

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    Nutritional Facts for Lower Fat Katsu Chicken Curry

    Serving Size: 1 (270 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 343.0
     
    Calories from Fat 80
    23%
    Total Fat 8.9 g
    13%
    Saturated Fat 1.7 g
    8%
    Cholesterol 99.6 mg
    33%
    Sodium 1056.3 mg
    44%
    Total Carbohydrate 27.9 g
    9%
    Dietary Fiber 1.8 g
    7%
    Sugars 13.9 g
    55%
    Protein 36.3 g
    72%

    The following items or measurements are not included:

    red curry paste

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