Description
Learn how to make delicious Japanese Chicken Katsu Curry at home with our easy-to-follow recipe. Perfectly crispy chicken paired with rich curry sauce awaits!
Ingredients
- 400g / 0.9lb onions, sliced into 1cm / 3/8” wide pieces
- 250g / 0.6lb potatoes, cut into 1.5cm / 5/8” cubes
- 100g / 3.5oz carrots, sliced to 7mm / 1/4” thick pieces
- 1 tbsp (15 ml) vegetable oil
- 1/2 packet of 230g / 0.5lb House Vermont Curry (Mild)
- 800ml / 1.7pt water
- 4 cups (960 ml) cooked rice (hot)
- 4 beef cutlets, cut into 2.5cm / 1” wide strips
- 4 tbsp (60 ml) fukujinzuke
Instructions
- Pour the oil into a cooking pot and warm it over a medium-high flame.
- Introduce the sliced onion and cook for a few minutes until it turns see-through and the edges begin to brown slightly.
- Toss in the potato cubes and carrot slices, and mix for a couple of minutes until the vegetables begin to cook on the outside.
- Pour in the water and increase the heat to make it boil. Then, lower the heat to medium-low and let it simmer for approximately 7 minutes, or until the vegetables are almost fully cooked.
- Break the curry roux into smaller pieces along its pre-cut lines and add them to the pot. Stir gently to integrate the curry roux.
- Lower the heat to a minimum, cover the pot with a lid, and let it cook for about 10 minutes until the curry roux is fully melted. Stir occasionally because the curry can stick to the pot’s base.
- Assess the sauce’s thickness. It should resemble béchamel sauce. If it’s overly thick, add some water. If it’s too thin, continue cooking without the lid. It will naturally thicken as it cools.
- Turn off the heat.
- Spoon a portion of hot cooked rice onto one side of a serving plate. Arrange the beef cutlet strips next to the rice, leaning them against it to create space for the curry.
- Ladle the curry beside the beef cutlets, add fukujinzuke on the side, and serve right away.
Notes
- Try using sweet potatoes instead of regular potatoes for a healthier option with added nutrients and a slightly sweeter flavor.
- Consider adding a splash of coconut milk or a dollop of Greek yogurt to the curry for a creamy finish.
- Substitute beef cutlets with tofu or a mix of vegetables like bell peppers and zucchini for a vegetarian version.
