Low Sodium Katsu Curry Rice
Savor a lighter twist on a Japanese classic with this Low Sodium Katsu Curry Rice recipe! Perfectly crispy, oven-finished chicken cutlets are coated in unsalted panko breadcrumbs, offering a golden, crunchy texture without the extra salt. The rich, aromatic curry sauce is made from a medley of tender carrots, potatoes, and onions, simmered in unsalted chicken broth and seasoned with fragrant curry powder and low sodium soy sauce. Served over fluffy, steaming rice, this dish delivers bold flavors while being mindful of your sodium intake. Ideal for weeknight dinners or a cozy meal, this recipe combines indulgence with health-conscious ingredients, making it a guilt-free way to enjoy the beloved katsu curry.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pieces chicken breasts
- 1 cup unsalted panko breadcrumbs
- 0.5 cup all-purpose flour
- 2 large eggs
- 0.25 cup neutral cooking oil
- 2 cups unsalted chicken broth
- 1 medium carrot
- 1 medium potato
- 1 medium onion
- 1 inch ginger
- 2 cloves garlic
- 2 tablespoons low sodium soy sauce
- 2 tablespoons curry powder
- 2 tablespoons all-purpose flour
- 2 tablespoons butter
- 2 cups water
- 1 tablespoon brown sugar
- 4 cups cooked rice
Instructions
Preheat the oven to 200°C (400°F).
Slice the chicken breasts into cutlets by cutting them horizontally and then tenderize slightly with a meat mallet.
Set up a breading station with three shallow dishes: in the first, place the flour; in the second, beat the eggs; in the third, pour the panko breadcrumbs.
Dredge each chicken piece in flour, shaking off excess, then dip in beaten eggs, and finally coat evenly with panko.
Heat the cooking oil in a large skillet over medium heat. Fry the chicken pieces until golden brown on both sides, about 3-4 minutes per side. Transfer to a baking sheet and finish cooking in the oven for 10 minutes.
Peel and dice the carrot, potato, and onion.
In a large pot, melt the butter over medium heat, then add the onion, garlic, and ginger, cooking until the onion is translucent.
Add the diced carrot and potato, cooking for another 5 minutes.
Stir in the curry powder and flour, cooking until fragrant.
Gradually add the chicken broth and water, stirring to prevent lumps.
Add soy sauce and brown sugar, bringing the mixture to a boil. Reduce heat to simmer for 20 minutes until the vegetables are tender and the sauce has thickened.
Slice the cooked chicken cutlets into strips.
Serve the curry over cooked rice, topped with slices of katsu chicken.
Nutrition Facts
Calories |
3505 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.0 g | 153% | |
| Saturated Fat | 30.0 g | 150% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 728 mg | 243% | |
| Sodium | 6189 mg | 269% | |
| Total Carbohydrate | 425.0 g | 155% | |
| Dietary Fiber | 15.7 g | 56% | |
| Total Sugars | 25.8 g | ||
| Protein | 171.2 g | 342% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 360 mg | 28% | |
| Iron | 29.7 mg | 165% | |
| Potassium | 1865 mg | 40% | |
*The % Daily Value 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.
