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chicken cutlets curry & rice
- Serves: 1
- Made with Solid Curry
- Calories: 1205 kcal
- Made with Curry Powder
- Calories: 1260 kcal
- Total Time: 3 h 0 m
- Prep: 2 h 55 m
- Cook: 5 m
- Japanese: Chikin-katsu-karē-raisu
- metric
- u.s.
ingredients:
step 1:
Cut the Deep–fried Breaded Chicken Cutlets into bite-size rectangular pieces.
step 2:
Serve over the steamed rice.
Pour the Japanese curry sauce over the steamed rice and chicken cutlets.
comment:
Curry with pork cutlet is the most common type of curry and cutlet, while curry with chicken cutlet is also delicious, though a little lighter.
Int'l. recipes with a Japanese twist
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