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Katsu Curry (Japanese Curry with Chicken Cutlet)
A comforting Japanese dish combining flavorful curry with crispy chicken cutlets served over rice.
Ingredients
Vegetables
- 400 g onion (sliced into 1cm pieces)
- 250 g potato (cut into 1.5cm cubes)
- 100 g carrot (sliced to 7mm thick)
Other
- 1 tbsp oil
- ½ packet House Vermont Curry (Mild, 230g packet)
- 800 ml water
- 4 cups cooked rice (hot)
- 4 pieces Chicken Cutlets (cut into 2.5cm strips)
- 4 tbsp fukujinzuke
Instructions
- Heat oil in a pot over medium-high heat, then sauté onions until translucent and slightly burnt at edges.
- Add potatoes and carrots, cook for a few minutes, then pour in water and bring to a boil. Simmer for 7 minutes.
- Add curry roux, stir gently until dissolved, then simmer with lid on for 10 minutes, stirring occasionally.
- Check sauce consistency; adjust with water if too thick or cook further if too thin. Turn off heat.
Notes
Ensure the curry sauce is smooth and serve over hot rice with chicken cutlets and pickles for an authentic experience.
