Easy Chicken Katsu Curry
User Reviews
5
-
Prep Time
10 mins
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Cook Time
22 mins
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Total Time
32 mins
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Servings
4
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Calories
394 kcal
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Course
Main Course, Snacks
Easy Chicken Katsu Curry
Description
Easy Chicken Katsu Curry features a sauce prepared by sautéing diced onions, carrots, and potatoes before simmering them in chicken broth or water until tender. An instant Japanese curry roux is incorporated to thicken the sauce and add depth. The resulting curry is shiny and moderately thick, offering familiar curry flavors with a mild heat and savory notes.
Baked breaded chicken fillets are sliced on the diagonal and served over steaming hot short-grain rice. The crispy exterior of the chicken contrasts with the soft curry sauce and tender vegetables, creating a satisfying texture combination.
This dish serves as a convenient weeknight meal or a fulfilling lunch, as it can be mostly prepared ahead with baked chicken and easily reheated curry. The layering of flavors and textures makes it a popular comfort food option.
Ingredients
Japanese curry:
- 1 tablespoon avocado oil or light vegetable oil
- 1 white onion diced, large
- 2 potato diced, medium
- 2 carrot diced, medium
- 3 C chicken broth or water
- 1 curry roux about 100g, Japanese instant, block or cube form
For serving:
- 4 C short-grain rice or long-grain rice, Japanese, hot, cooked
- 4 chicken filet baked and cut into slices on the diagonal, breaded, brand Janes ultimates
Instructions
Make the Japanese curry:
- In a large pot, add 1 tablespoon of oil and heat over medium-high heat.
- Add in the diced onions and carrots and sauté until softened, about 2-3 minutes.
- Next, add in the diced potatoes and continue to sauté for another 1-2 minutes.
- Pour in about 3 C of water or chicken stock (for more flavour) and bring to a boil.
- Once it comes to a boil, give everything a stir, lower the heat to a simmer and cover with a lid. Simmer for about 20 minutes, until the potatoes are fork-tender.
- Break up 1 square block of instant Japanese curry roux (100g), and stir it into the pot, until it dissolves.
- Once the curry roux dissolves, the curry sauce will begin to thicken and become shiny and glossy.
- Remove the curry sauce from heat.
Serve the Chicken Katsu Curry:
- Slice the baked Janes ultimates Breaded Chicken Fillets on a diagonal.
- Place about 1 C of hot steamed Japanese rice onto a plate.
- Add the curry sauce onto the rice.
- Place the sliced chicken katsu on top of the rice and curry.
- Enjoy immediately.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 394 kcal
% Daily Value*
| Calories | 394kcal | 20% |
| Carbohydrates | 24g | 8% |
| Protein | 51g | 102% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 145mg | 48% |
| Sodium | 300mg | 13% |
| Potassium | 1422mg | 30% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 5205IU | 104% |
| Vitamin C | 28mg | 31% |
| Calcium | 46mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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