Katsu Curry (Japanese Curry with Chicken Cutlet) Recipe
Katsu Curry is a popular Japanese comfort food featuring crispy chicken cutlets served alongside a rich, aromatic curry sauce with vegetables over steaming hot rice. This recipe combines sautéed onions, tender potatoes, and carrots in a mildly spiced Vermont curry roux, perfect for a satisfying and hearty meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Japanese
Ingredients
Vegetable Curry Sauce
- 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
- 1 tbsp oil
- ½ packet (115g) House Vermont Curry (Mild)
- 800ml / 1.7pt water
Serving
- 4 cups cooked rice (hot)
- 4 chicken cutlets, cut into 2.5cm (1”) wide strips
- 4 tbsp fukujinzuke (Japanese pickled vegetables)
Instructions
- Heat oil: Add 1 tablespoon of oil to a pot and heat it over medium-high heat to prepare for sautéing.
- Sauté onions: Add the sliced onions to the hot oil and sauté for a few minutes until they turn translucent and the edges start to slightly brown for enhanced flavor.
- Cook potatoes and carrots: Add the cubed potatoes and sliced carrots to the pot. Stir continuously for a couple of minutes until the surfaces start to cook.
- Simmer vegetables: Pour in 800ml of water and bring to a boil over high heat. Reduce the heat to medium-low and simmer for about 7 minutes until the vegetables are nearly cooked through.
- Add curry roux: Break the curry roux into small blocks along the lines and add to the simmering pot. Stir gently to dissolve and blend the roux completely.
- Dissolve roux: Reduce heat to low and cover the pot with a lid. Cook for about 10 minutes, stirring occasionally to prevent sticking, until the curry sauce thickens and the roux is fully dissolved.
- Adjust sauce consistency: Check the sauce; it should be similar to béchamel sauce thickness. If too thick, add water to thin; if too thin, cook uncovered to thicken. The sauce will thicken further as it cools.
- Turn off heat: Once the desired consistency is reached, turn off the heat and set aside.
- Plate the dish: Place a cup of hot cooked rice on one side of each plate. Arrange the cooked chicken cutlet strips next to the rice, leaning them against it to leave space for the curry.
- Add curry and garnish: Pour the curry sauce around the chicken and rice. Add a tablespoon of fukujinzuke on the side for a tangy contrast and serve immediately.
Notes
- Note 1: Carrots sliced to 7mm thick provide a good balance of texture when cooked.
- Note 2: House Vermont Curry is a mild Japanese curry roux known for its sweet and rich flavor.
- Note 3: Chicken cutlets should be pre-cooked by frying or baking before slicing and serving with the curry.
- Note 4: Simmering time may vary slightly depending on vegetable size; ensure they are tender but not mushy.
