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Katsu Curry served in a plate.
Katsu Curry (Japanese Curry with Chicken Cutlet)
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
 

Katsu curry is just a variation of Japanese curry with a Chicken Cutlet on top. I have used a store-bought block of Japanese curry roux, which is commonly used in Japanese households. The Chicken Cutlet brings the Japanese curry up to the next level. It’s so delicious and filling.

Time dos not include the time required to make Chicken Cutlet

Don't forget to see the section 'MEAL IDEAS' below the recipe card! It gives you a list of dishes that I have already posted and this recipe that can make up a complete meal. I hope it is of help to you.

Recipe Type: Main
Cuisine: Japanese
Keyword: Japanese Curry, japanese curry roux, vermont curry
Serves: 4
Author: Yumiko
Ingredients (tbsp=15ml, cup=250ml)
Curry
  • 400g / 0.9lb onion sliced into 1cm / ⅜” wide pieces
  • 250g / 0.6lb potato cut into 1.5cm / ⅝” cubes
  • 100g / 3.5oz carrot sliced to 7mm / ¼” thick pieces (note 1)
  • 1 tbsp oil
  • ½ packet of 230g / 0.5lb House Vermont Curry (Mild, note 2)
  • 800ml / 1.7pt water
  • 4 cups cooked rice (hot)
  • 4 Chicken Cutlets cut into 2.5cm / 1” wide strips
Instructions
  1. Add oil into a pot and heat over medium high heat.

  2. Add onion and sauté for a few minutes or until the onion becomes translucent and edges start getting slightly burnt.

  3. Add potatoes and carrots into the pot and stir for a couple of minutes or until the surface of the vegetables starts getting cooked.

  4. Add water and turn the heat up to bring it to a boil. Then reduce the heat to medium low and simmer for about 7 minutes or until the vegetables are nearly cooked through (note 3).

  5. Break the curry roux cake into small blocks along the lines and add them into the pot. Stir gently to blend the curry roux.

  6. Place a lid on and cook over low heat for about 10 minutes or until the curry roux is completely dissolved. Stir occasionally.

  7. Check the consistency of the sauce. It should be like béchamel sauce. If too thick, adjust with some water. If too thin, cook further without the lid. It will thicken when cooled down as well.

  8. Turn the heat off.
Serving
  1. Place a cup of hot cooked rice onto one side of a plate. Place the chicken cutlet pieces next to the rice, leaning them on the rice so that there will be a space to pour the curry.

  2. Pour curry next to the chicken cutlet and serve immediately.

Recipe Notes

1. If the carrot is fat, you may halve or quarter it lengthwise, then slice it.

2. I happened to have a mild curry pack. But you can use medium hot or hot curry or even another brand instead of House Food.

Different kinds/brands of roux might require different amounts of water. Please follow the instructions on the pack.

3. Put a skewer through to the potato/carrot. If the skewer can easily get through, the vegetables are cooked.

4. You may pre-make the curry and serve it later. The curry can be kept for few days in the fridge, 1 month in the freezer.

When the curry cools down, the sauce thickens. The consistency of the sauce should be like béchamel sauce. Check the consistency of the sauce after re-heating and if too thick, adjust with water.

To defrost your curry, see the post for two different methods.

5. I did not use it but you can add Fukujinzuke (Condiment for Japanese Curry) if you have it.

6. Nutrition per serving. It is a high calorie food. Eat vegetables rest of the day!

serving: 790g calories: 945kcal fat: 45g (69%) saturated fat: 8.3g (42%) trans fat: 0.3g polyunsaturated fat: 9.6g monounsaturated fat: 24g cholesterol: 198mg (66%) sodium: 559mg (23%) potassium: 958mg (27%) carbohydrates: 93g (31%) dietary fibre: 6g (25%) sugar: 8g protein: 41g vitamin a: 88% vitamin c: 36% calcium: 10% iron: 31%