DinnerJapaneseFree to use

Katsu Curry

Name: Katsu Curry
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 4 servings
Ingredients: 2 tablespoons oil; 1 onion, diced; 2 carrots, diced; 2 potatoes, diced; 3 cups water; 1 package (3.5 oz) Japanese curry roux, broken in pieces; 1 apple, grated; 4 boneless chicken breasts, pounded thin; 1/2 cup flour; 2 eggs, beaten; 1 1/2 cups panko; 3 cups oil for frying; 4 cups cooked rice

カツカレー

Crispy chicken cutlet over rice with a thick, mild, sweet Japanese curry sauce.

Serves 4

Prep 25 min

Cook 45 min

Katsu Curry — Photo: Ocdp, CC0, via Wikimedia Commons

Ingredients

2 tablespoons oil
1 onion, diced
2 carrots, diced
2 potatoes, diced
3 cups water
1 package (3.5 oz) Japanese curry roux, broken in pieces
1 apple, grated
4 boneless chicken breasts, pounded thin
1/2 cup flour
2 eggs, beaten
1 1/2 cups panko
3 cups oil for frying
4 cups cooked rice

Steps

Step 1. Cook the onion in the oil for 6 minutes. Add the carrots, potatoes, and water and simmer for 15 minutes.
Step 2. Turn off the heat, stir in the roux and apple until dissolved, then simmer 10 minutes until thick.
Step 3. Dredge the chicken in flour, egg, and panko.
Step 4. Fry at 340°F for 3 to 4 minutes per side until golden and cooked through (165°F).
Step 5. Slice the cutlets and serve over rice with the curry.

Where this recipe comes from

Yoribang Japanese recipes by Yoribang. License: Free to use. View the original (opens in a new tab)

Original Yoribang write-ups of everyday Japanese dishes. Soy sauce, mirin, sake, miso, and dashi make up most of the seasoning. Short-grain rice, panko, nori, and bonito flakes are sold at Asian grocery stores and many supermarkets. Dashi can be made from scratch or from instant granules.