Chicken Katsu Curry チキンカツカレー
Chicken Katsu Curry is succulent and crispy fried chicken coated with panko crumbs on a bed of plain steamed Japanese rice drizzled with delicious Japanese curry.
- Prep time
- 10 min
- Cook time
- 7 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- I potato (about 200g)
- 1 carrot (about 100g)
- 1 onion (180g)
- 1 tbsp olive oil
- 500 ml water
- 120 g store bought Japanese curry roux (about 6 cubes *1)
- 1 chicken breast katsu
- 4 cups cooked plain rice
Instructions
- 1
Peel the potato and dice it to 2cm cubes. Set aside in a bowl of water.
- 2
Peel the carrot and chop off the top and end. Cut it in half length wise.
- 3
Cut the half carrot in half again length wise and chop it diagonally by rotating the carrot with the left hand and set aside. *2
- 4
Peel the onion and cut it in half horizontally.
- 5
Cut the half onion into wedges. Set aside.
- 6
Heat the olive oil in a pot over medium heat and cook the chopped onion first.
- 7
After cooking the onion for a couple minutes, add the carrot and stir.
- 8
Add the potato and sautee all together for a couple minutes then pour the water into the pot.
- 9
Bring it to boil, put the lid on, and simmer for about 10 minutes.
- 10
Turn the heat off and add curry roux.
- 11
Dissolve the curry roux in and put the pot back on low heat and bring it to simmer. Simmer for about 5 minutes then turn the heat off.
- 12
Serve the rice in a shallow bowl.
- 13
Cut the chicken katsu in half and slice them to strips.
- 14
Place the cut chicken katsu on the rice.
- 15
Pour the curry over the chicken katsu and rice and serve. Add Rakkyo and Fukushinzuke on the side of rice. *3