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Katsu Curry (Japanese Curry with Chicken Cutlet)

Katsu curry is just a variation of Japanese curry with a Chicken Cutlet on top. I have used a store-bought block of Japanese curry roux, which is commonly used in Japanese households. The Chicken Cutlet brings the Japanese curry up to the next level. It’s so delicious and filling. (Watch the Video)Time does not include the time required to make Chicken CutletDon't forget to see the section 'MEAL IDEAS' below the recipe card! It gives you a list of dishes that I have already posted and this recipe that can make up a complete meal. I hope it is of help to you.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 4
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

  • 400g / 0.9lb onion (sliced into 1cm / ⅜” wide pieces)
  • 250g / 0.6lb potato (cut into 1.5cm / ⅝” cubes)
  • 100g / 3.5oz carrot (sliced to 7mm / ¼” thick pieces (note 1))
  • 1 tbsp oil
  • ½ packet of 230g / 0.5lb House Vermont Curry ((Mild, note 2))
  • 800ml / 1.7pt water
  • 4 cups cooked rice ((hot))
  • 4 Chicken Cutlets (cut into 2.5cm / 1” wide strips (note 3))
  • 4 tbsp fukujinzuke

Method
 

  1. Add oil to a pot and heat over medium high heat.
  2. Add onion and sauté for a few minutes or until the onion becomes translucent and edges start getting slightly burnt.
  3. Add potatoes and carrots into the pot and stir for a couple of minutes or until the surface of the vegetables starts getting cooked.
  4. 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 (note 4).
  5. Break the curry roux cake into small blocks along the lines and add them into the pot. Stir gently to blend the curry roux.
  6. 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.
  7. 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.
  8. Turn the heat off.
  9. Serving

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 45gProtein: 25gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 65mgSodium: 600mgPotassium: 350mgFiber: 3gSugar: 5gVitamin A: 150IUVitamin C: 8mgCalcium: 40mgIron: 2mg

Notes

  • For perfectly cooked chicken cutlets, ensure they reach an internal temperature of 165°F (74°C) and have a golden-brown crust before serving.
  • To prevent sticking and burning, stir the curry sauce occasionally, and if it thickens too much, add a splash of water while cooking.
  • If you prefer a leaner option, substitute chicken cutlets with pork cutlets or even tofu for a vegetarian twist.
  • Store leftover curry in an airtight container in the fridge for up to 3 days, and when reheating, add a little water to loosen the sauce as it thickens when cooled.
  • For a quick shortcut, chop your vegetables in advance and keep them refrigerated; this saves prep time on the day you cook.

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