Katsu Curry - Japanese Chicken Katsu Curry

Ease:: Medium
Serves:: 4
Prep time:: 15 minutes
Cook time:: 40 minutes
Total time:: 55 minutes

Make chicken katsu curry from scratch with our katsu curry recipe. This recipe combines thick curry sauce with a crisp fried chicken cutlet, perfect for serving on a bed of rice with half a hard boiled egg and a little pickled radish.

Ingredients

**Curry sauce:**

4-5 cubes Japanese curry

1 large onion

1 large potato

1 carrot

800ml water

**Chicken katsu:**

80g panko breadcrumbs

4 tbsp plain flour

4 chicken breasts

1 egg, slightly beaten

vegetable oil for deep-frying

**To serve:**

400g cooked japanese rice

tonkatsu sauce

fukujinzuke pickled radish

boiled eggs

Method

Cut the vegetables into chunks: Cut 1 large onion 1 large, potato and 1 carrot into small chunks before adding them to a large pan half filled with water.

Cook the rice: Bring the water to boil and then simmer for 20 minutes or until the vegetables are soft. It is a good idea to start cooking your rice now.

Add the curry roux: Remove the saucepan from the heat. Add 4-5 blocks of curry roux to the pot with vegetables. Turn on the heat to low and allow to simmer for 10 minutes. Keep mixing until the curry sauce is thick and smooth.

Prepare the chicken katsu: While the curry is infusing, season your chicken breast pieces with salt and pepper before covering with flour first and then raw egg, then panko breadcrumbs.

Deep fry the chicken katsu: Heat up the oil in a separate saucepan to 180°C and carefully lower the cutlets into the oil and cook them for a few minutes on both sides until they become a golden brown colour.

Garnish and enjoy: Slice the cooked chicken katsu into strips and lay over a bed of rice before adding the curry sauce. Garnish with fukujinzuke pickled radish, tonkatsu sauce, and boiled egg halves. Enjoy.