Katsu Curry (Japanese Curry with Chicken Cutlet)

I have been staring at this recipe since it was posted! I finally made it to my local Asian Market and found the Vermont Curry so I’m ready to give it a go this weekend. Fingers crossed my husband can handle it but with all the comments about kids loving it, I have high hopes. Thank you for all the wonderful looking recipes, I am looking forward to trying more


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. It is not an exaggeration to say that Japanese curry = store-bought curry roux. Chicken cutlet brings the Japanese curry (Japanese version of chicken schnitzel) up to the next level. It’s so yummy and filling.

Ingredients
Curry

  • 400 g (14oz) onion, sliced into 1cm (⅜”) wide pieces
  • 250 g (8.8oz) potato, cut into 1.5cm (⅝”) cubes
  • 100 g (3.5oz) carrot, sliced 7mm (¼”) thick (note 1)
  • 1 tbsp oil
  • ½ packet of 230g (8.11oz) House Vermont Curry Mild (note 2)
  • 800 ml (28oz) water
  • 4 cups of cooked rice (hot)

Chicken Cutlets

  • 150 g (5.3oz) x 4 chicken thigh fillets (note 3)
  • Salt and pepper
  • 30 g (1.1oz) flour
  • 1 beaten egg
  • 1 cup Japanese breadcrumbs (panko breadcrumbs) (note 4)
  • Oil to deep fry (note 5)


Instructions
Making Curry




  1. Add 1 tablespoon of oil into a pot and heat over medium high heat. Add onion and sauté for a few minutes or until onion becomes translucent and edges start getting slightly burnt.
  2. Add potatoes and carrots into the pot and stir for a couple of minutes or until the surface of vegetables starts getting cooked.
  3. get the full instructions @ japan.recipetineats.com

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