Katsu Curry Katsu Curry Katsu Curry
A classic Japanese comfort food featuring crispy panko-breaded chicken cutlets served with a rich, thick curry sauce over steamed rice. This recipe uses Golden Curry roux blocks (Green Box Katsu Curry Block) for an authentic flavor that's easy to prepare at home. The combination of the crunchy chicken and savory curry creates a satisfying meal that's popular in both Japan and around the world.
Prep Time
5m
Cook Time
20m
Servings
4 servings
Difficulty
easy
IngredientsIngredientsIngredients
For the Curry
- Onion, sliced into 1cm wide pieces400 g
- Potato, cut into 1.5cm cubes250 g
- Carrot, sliced to 7mm thick pieces100 g
- Oil1 tbsp
- Golden Curry roux (Green Box Katsu Curry Block)115 g (half package)
- Water800 ml
- Cooked rice, hot4 cups
For Serving
- Chicken Cutlets, cut into 2.5cm wide strips4 pieces
- Fukujinzuke (Japanese pickled vegetables, optional)4 tbsp
A classic Japanese comfort food featuring crispy panko-breaded chicken cutlets served with a rich, thick curry sauce over steamed rice. This recipe uses Golden Curry roux blocks (Green Box Katsu Curry Block) for an authentic flavor that's easy to prepare at home. The combination of the crunchy chicken and savory curry creates a satisfying meal that's popular in both Japan and around the world.
InstructionsInstructionsInstructions
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 Golden Curry roux cake (green box) 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:
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 (pickled vegetables) on the side if using, and serve immediately.
Prep Time
5m
Cook Time
20m
Servings
4 servings
Difficulty
easy
IngredientsIngredientsIngredients
For the Curry
- Onion, sliced into 1cm wide pieces400 g
- Potato, cut into 1.5cm cubes250 g
- Carrot, sliced to 7mm thick pieces100 g
- Oil1 tbsp
- Golden Curry roux (Green Box Katsu Curry Block)115 g (half package)
- Water800 ml
- Cooked rice, hot4 cups
For Serving
- Chicken Cutlets, cut into 2.5cm wide strips4 pieces
- Fukujinzuke (Japanese pickled vegetables, optional)4 tbsp
InstructionsInstructionsInstructions
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 Golden Curry roux cake (green box) 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:
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 (pickled vegetables) on the side if using, and serve immediately.