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Chicken Katsu Curry チキンカツカレー
5 from 20 votes

Chicken Katsu Curry チキンカツカレー

Chicken Katsu Curry features a crispy breaded chicken breast served over steamed rice with a rich Japanese-style curry sauce made from potatoes, carrots, onions, and store-bought curry roux cubes. The curry has a thick texture that blends tender vegetables and savory seasonings, complementing the crunchy chicken. It offers a balanced combination of mild spices and hearty ingredients, making it a comforting meal.

Prep Time
10 mins
Total Time
10 mins
Servings: 2
Calories: 1205 kcal
Course: Main Course
Cuisine: Japanese

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

    Cup of Yum
  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

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

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%)

Nutrition Facts

Serving: 2 Serving

Amount Per Serving

Calories 1205

% 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.