39min 4 ppl
Katsu Curry
40 minutes
4 people
Medium31–60 min or 7–12 steps
40 min · 7 steps
Medium: 31–60 min or 7–12 steps
680 kcalper person
Protein 30g
Carbs 78g
Fats 26g
About this dish
A mild, glossy Japanese curry ladled over rice and topped with a freshly crisped chicken katsu, sliced to show off the crust. The pairing that made both dishes famous.
Allergy Info
Dairy, Gluten, Eggs, Soya, Mustard
Diet Info
Meat
Before you start
Ready-made is fine, or make your own.
- Chicken Katsu4 cutletsstart 31 minutes aheadMake your own
Ingredients
Fresh Produce
- Onionsliced1
- Carrotdiced1
- Potatodiced1
Meat & Poultry
- Ready-made chicken katsucutlets4
Tins & Jars
- Japanese curry roux100 g
Dried Goods
- Short-grain rice300 g
- Water600 ml
Oils & Condiments
- Vegetable Oil15 ml
Utensils
- Saucepan
- Large frying pan
Method
1
Rinse the rice, then cook in a rice cooker or saucepan according to the packet instructions and keep warm.
Approx. 3 minutes
2
Heat the vegetable oil in a saucepan and fry the sliced onion for 5 minutes until softened.
Approx. 5 minutes
3
Add the carrot and potato and fry for 2 minutes.
Approx. 2 minutes
4
Pour in the water, bring to the boil, then simmer for 15 minutes until the vegetables are tender.
Approx. 15 minutes
5
Remove from the heat, break the curry roux into pieces and stir in until fully dissolved, then simmer for 5 minutes until thickened.
Approx. 5 minutes
6
Reheat the ready-made chicken katsu cutlets in the oven or a dry frying pan for 6 minutes until hot through and crisp, then slice.
Approx. 6 minutes
7
Divide the rice between plates, ladle over the curry sauce, and top with the sliced chicken katsu.
Approx. 4 minutes
