Katsu Curry (Japanese Curry with Chicken Cutlet)
by Tavolino
A beloved Japanese comfort food featuring a crispy chicken cutlet served alongside fluffy rice and a rich, savory curry sauce made with vegetables and store-bought roux.
Ingredients
- onion 400g / 0.9lb sliced into 1cm / ⅜” wide pieces
- potato 250g / 0.6lb cut into 1.5cm / ⅝” cubes
- carrot 100g / 3.5oz sliced to 7mm / ¼” thick pieces
- oil 1 tbsp
- House Vermont Curry (Mild) ½ packet of 230g / 0.5lb
- water 800ml / 1.7pt
- cooked rice (hot) 4 cups
- Chicken Cutlets 4 cut into 2.5cm / 1” wide strips
- fukujinzuke 4 tbsp (optional)
Preparation
- 1
Peel the 250g potatoes and 100g carrots. Cut the potatoes into 1.5cm cubes, carrots into 7mm thick slices, and 400g onions into 1cm wide pieces.
- 2
Heat 1 tbsp oil in a large pot over medium heat. Add the onions and sauté until they are soft and translucent.
- 3
Add the potatoes and carrots to the pot and sauté them for a few minutes until slightly coated in oil.
- 4
Pour 800ml water into the pot. Bring the mixture to a boil, then reduce heat to low and simmer until vegetables are tender.
- 5
While vegetables simmer, cut 4 chicken cutlets into 2.5cm wide strips.
- 6
Add the half packet of House Vermont Curry (Mild) roux to the pot. Stir well until the roux is completely dissolved and the sauce thickens.
- 7
Simmer the curry sauce on low heat until it reaches your desired consistency.
- 8
In a separate pan, heat oil and fry the chicken strips until golden brown and cooked through.
- 9
Place a portion of 4 cups of hot cooked rice on each plate.
- 10
Pour the curry sauce over the rice and arrange the crispy chicken cutlets on top.
- 11
Serve immediately with 4 tbsp of fukujinzuke on the side if desired.