Chicken Katsu Curry チキンカツカレー
User Reviews
5
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Prep Time
10 mins
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Total Time
10 mins
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Servings
2
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Calories
1205 kcal
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Course
Main Course
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Cuisine
Japanese
Chicken Katsu Curry チキンカツカレー
Description
Chicken Katsu Curry チキンカツカレー combines a crispy fried chicken breast with a thick Japanese curry sauce made from stewed potatoes, carrots, and onions. The vegetables are sautéed and simmered in water before adding curry roux cubes that dissolve to create a smooth, flavorful sauce. The chicken is sliced into strips and placed atop freshly cooked plain rice, allowing the sauce to coat both the chicken and rice. This layering offers contrasting textures from the crunchy katsu to tender vegetables in a savory, mildly spicy sauce. The method includes careful preparation of the vegetables using the "Rangiri" cut technique for even cooking and a balanced presentation of ingredients typical to Japanese curry.
The curry's warming quality and richness come largely from the blend of stewed root vegetables and the ready-made roux, which simplifies preparation while providing authentic flavor. The dish is served by plating the rice first, then arranging the sliced chicken katsu on top and ladling the curry around.
Adjustments such as mixing different brands of curry cubes can affect the depth of aroma and spice. Optional condiments typically served with Japanese curry rice may enhance the flavor experience but are not mandatory. This dish fits well as a main course offering both protein and vegetables in a cohesive, hearty meal.
Ingredients
- I potato about 200g
- 1 carrot about 100g
- 1 onion 180g
- 1 tbsp olive oil
- 500 ml water
- 120 g curry roux about 6 cubes *1, store bought, Japanese style
- 1 chicken breast katsu style
- 4 cups rice cooked, plain
Instructions
- Peel the potato and dice it to 2cm cubes. Set aside in a bowl of water.
- Peel the carrot and chop off the top and end. Cut it in half length wise.
- 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
- Peel the onion and cut it in half horizontally.
- Cut the half onion into wedges. Set aside.
- Heat the olive oil in a pot over medium heat and cook the chopped onion first.
- After cooking the onion for a couple minutes, add the carrot and stir.
- Add the potato and sautee all together for a couple minutes then pour the water into the pot.
- Bring it to boil, put the lid on, and simmer for about 10 minutes.
- Turn the heat off and add curry roux.
- 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.
- Serve the rice in a shallow bowl.
- Cut the chicken katsu in half and slice them to strips.
- Place the cut chicken katsu on the rice.
- Pour the curry over the chicken katsu and rice and serve. Add Rakkyo and Fukushinzuke on the side of rice. *3
Notes
- Combine different brands of curry roux cubes to customize the flavor depth if available.
- The carrot is cut using the "Rangiri" technique, which creates angled pieces for better texture in the curry.
- Optional condiments can be served alongside for additional flavor but are not necessary.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 1205 kcal
% Daily Value*
| Calories | 1205kcal | 60% |
| Carbohydrates | 148g | 49% |
| Protein | 22g | 44% |
| Fat | 57g | 88% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 19mg | 6% |
| Sodium | 2367mg | 99% |
| Potassium | 288mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 26g | 52% |
| Vitamin A | 5095IU | 102% |
| Vitamin C | 5.9mg | 7% |
| Calcium | 62mg | 6% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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