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Katsu Curry (Japanese Curry with Chicken Cutlet)

Katsu Curry (Japanese Curry with Chicken Cutlet)

Katsu Curry is a delicious Japanese curry topped with crispy chicken cutlet, bringing a delightful blend of flavors.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Main
Cuisine Japanese
Servings 4 servings
Calories 945 kcal

Equipment

  • Pot

Ingredients
  

Curry

  • 400 g onion sliced into 1cm wide pieces
  • 250 g potato cut into 1.5cm cubes
  • 100 g carrot sliced to 7mm thick pieces note 1
  • 1 tablespoon oil
  • 115 g House Vermont Curry (Mild) ½ packet of 230g
  • 800 ml water
  • 4 cups cooked rice hot
  • 4 pieces Chicken Cutlets cut into 2.5cm wide strips note 3

Condiment (optional)

  • 4 tablespoon fukujinzuke

Instructions
 

Cooking Instructions

  • Add oil to a pot and heat over medium high heat.
  • Add onion and sauté for a few minutes or until the onion becomes translucent and edges start getting slightly burnt.
  • Add potatoes and carrots into the pot and stir for a couple of minutes or until the surface of the vegetables starts getting cooked.
  • Add water and turn the heat up to bring it to a boil. Then reduce the heat to medium low and simmer for about 7 minutes or until the vegetables are nearly cooked through.
  • Break the curry roux cake into small blocks along the lines and add them into the pot. Stir gently to blend the curry roux.
  • Reduce the heat to low, place a lid on and cook for about 10 minutes or until the curry roux is completely dissolved. Stir occasionally as the curry tends to stick to the bottom of the pot.
  • Check the consistency of the sauce. It should be like béchamel sauce. If it's too thick, adjust with some water. If too thin, cook further without the lid. It will thicken when cooled down as well.
  • Turn the heat off.

Serving Instructions

  • Place a cup of hot cooked rice onto one side of a plate. Place the chicken cutlet pieces next to the rice, leaning them on the rice so that there will be a space to pour the curry.
  • Pour curry next to the chicken cutlet, put fukujinzuke on the side and serve immediately.

Notes

If the carrot is fat, you may halve or quarter it lengthwise, then slice it. Different kinds/brands of roux might require different amounts of water. Please follow the instructions on the pack. You may pre-make the curry and serve it later. The curry can be kept for a few days in the fridge, 1 month in the freezer.

Nutrition

Serving: 790gCalories: 945kcalCarbohydrates: 93gProtein: 41gFat: 45gSaturated Fat: 8.3gPolyunsaturated Fat: 9.6gMonounsaturated Fat: 24gTrans Fat: 0.3gCholesterol: 198mgSodium: 559mgPotassium: 958mgFiber: 6gSugar: 8gVitamin A: 88IUVitamin C: 36mgCalcium: 10mgIron: 31mg
Keyword Japanese Curry, japanese curry roux, Katsu Curry, vermont curry
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