Description
Katsu Curry combines crispy Japanese chicken cutlets with a rich and savory house Vermont curry sauce, served over steaming hot rice. This comforting dish balances tender vegetables and flavorful curry roux, making a satisfying meal ready in just 25 minutes.
Ingredients
Scale
Vegetables & Curry
- 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 of 230g / 0.5lb House Vermont Curry (Mild)
- 800ml / 1.7pt water
Protein & Sides
- 4 Chicken Cutlets, cut into 2.5cm (1”) wide strips
- 4 cups cooked rice, hot
- 4 tbsp fukujinzuke (Japanese pickled vegetables)
Instructions
- Heat oil and sauté onions: Add oil to a pot and heat over medium-high heat. Add sliced onions and cook for a few minutes until they become translucent and the edges start to slightly brown, enhancing their sweetness.
- Add and cook root vegetables: Introduce the diced potatoes and carrot slices to the pot. Stir continuously for a couple of minutes to begin softening the vegetables and lightly cook their surfaces.
- Simmer vegetables: Pour in the water and increase heat to bring it to a boil. Once boiling, reduce the heat to medium-low and gently simmer the mixture for about 7 minutes or until the vegetables are nearly tender but not fully cooked through.
- Add curry roux: Break the block of curry roux into small segments along its grooves and add them into the simmering pot. Stir gently to dissolve and distribute the curry roux evenly throughout the liquid.
- Cook curry to thicken: Lower the heat to the lowest setting and cover the pot with a lid. Let the curry cook for an additional 10 minutes, stirring occasionally to prevent sticking, until the roux is completely dissolved and the sauce thickens to a creamy consistency.
- Adjust sauce consistency: Assess the thickness of the curry sauce. It should resemble béchamel sauce — rich and slightly thick but pourable. If too thick, add a splash of water to loosen it; if too thin, continue cooking uncovered to reduce it. Remember it will thicken further as it cools.
- Prepare for serving: Turn off the heat. Arrange one cup of hot cooked rice on each plate. Lean the sliced chicken cutlets against the rice, creating a space on the plate for the curry.
- Serve the dish: Pour the hot curry sauce into the space next to the chicken and rice. Add a tablespoon of fukujinzuke on the side for a tangy contrast. Serve immediately while hot and enjoy!
Notes
- Note 1: Slicing the carrot to 7mm ensures even cooking and ideal texture.
- Note 2: House Vermont Curry is a popular Japanese curry roux brand; using half the package yields a mild flavor suitable for the four servings.
- Note 3: Cutting chicken cutlets into 2.5cm strips makes them easy to eat with rice and curry.
- Note 4: Simmer vegetables until nearly tender for the perfect texture once combined with curry sauce.
