Japanese Katsu Curry with Chicken Cutlet
A variation of Japanese curry topped with crispy chicken cutlet.
Katsu curry is a Japanese dish consisting of curry served with a breaded and fried chicken cutlet on top. It is made using a store-bought block of Japanese curry roux, typically includes onions, potatoes, and carrots, and is served with rice. It is a comforting and hearty meal, often garnished with fukujinzuke pickles.
Recipe Details
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Servings: 4
Full Ingredient List
- 400g onion, sliced into 1cm wide pieces
- 250g potato, cut into 1.5cm cubes
- 100g carrot, sliced to 7mm thick pieces
- 1 tbsp oil
- 115g House Vermont Curry roux (half packet of 230g)
- 800ml water
- 4 cups cooked rice
- 4 Chicken Cutlets, cut into strips
- 4 tbsp fukujinzuke
- salt
- pepper
Curry Base
Tools and Equipment
Ingredients
| Quantity | Name | Preparation Notes | Substitutions |
|---|---|---|---|
| 400g | onion | sliced into 1cm wide pieces | |
| 250g | potato | cut into 1.5cm cubes | |
| 100g | carrot | sliced to 7mm thick pieces | |
| 1 tbsp | oil | vegetable oil, canola oil | |
| 115g | House Vermont Curry (or similar) | This is half a packet of 230g | S&B brand curry |
| 800ml | water | chicken broth |
Instructions
- Step 1: Add oil to a pot and heat over medium-high heat.
- Step 2: Add the onion and sauté for a few minutes until translucent and edges begin to brown.
- Step 3: Add potatoes and carrots to the pot, stir for a couple of minutes until surfaces start cooking.
- Step 4: Add water and bring to a boil. Reduce heat and simmer for about 7 minutes until vegetables are almost cooked. (Tips: Remove any scum that rises to the surface.)
- Step 5: Break the curry roux into small blocks and add to pot. Stir to blend and cook on low covered for about 10 minutes until dissolved. (Tips: Stir occasionally to prevent sticking. Adjust consistency if necessary.)
Chicken Cutlet
Tools and Equipment
Ingredients
| Quantity | Name | Preparation Notes | Substitutions |
|---|---|---|---|
| 4 | Chicken Cutlet | cut into 2.5cm wide strips | pork cutlet |
Instructions
- Step 1: Cook chicken cutlets and slice them into strips. (Tips: Prepare chicken cutlets while curry is simmering.)
Serving and Garnishes
Tools and Equipment
- serving plate (Buy)
Ingredients
| Quantity | Name | Preparation Notes | Substitutions |
|---|---|---|---|
| 4 cups | cooked rice | hot | |
| 4 tbsp | fukujinzuke | optional condiment | Any pickled relish |
Instructions
- Step 1: Place hot rice onto one side of a plate, place chicken cutlet strips next to the rice. (Tips: Lean cutlets on rice to create space for curry.)
- Step 2: Pour curry next to the cutlets away from the rice, add fukujinzuke on the side. (Tips: Serve immediately.)
Nutritional Information
- Calories: 945 kcal
- Protein: 41g
- Fat: 45g
- Carbohydrates: 93g
- Fiber: 6g
- Sugar: 8g
Additional Information
Notes: For a different protein, try using pork cutlet instead of chicken. Serve with a light salad to balance the richness of the dish.
Background: Japanese curry has a unique flavor profile compared to other global curries, primarily due to its thick, béchamel-like sauce.
Geographic Region: Japan
Seasonality: Year-round
Occasion: Casual Dinner
Recommended Pairings
- Green tea
- Japanese beer
Tags
Japanese Curry Chicken Main Dish Comfort Food Weeknight Dinner