Chicken Katsu Curry チキンカツカレー

Method15 steps

1. 1

   Step 1: Peel the potato and dice into about two-centimetre cubes. Hold briefly in a separate bowl of water; keep the measured five hundred millilitres curry water aside.

   Uses I potato (about 200 g) · Water as needed for holding diced potato; drain before sauteing

2. 2

   Step 2: Peel the carrot (1) and chop off the top and end. Cut it in half length wise.

   Uses 1 carrot (about 100 g)

3. 3

   Step 3: Cut both carrot halves lengthwise again, then into small diagonal pieces, rotating as you cut.

   Uses Peeled lengthwise-halved carrot

4. 4

   Step 4: Peel the onion (1) and cut it in half horizontally.

   Uses 1 onion (180 g)

5. 5

   Step 5: Cut both onion halves into wedges.

   Uses Peeled halved onion

6. 6

   Step 6: Heat the olive oil (1 tbsp) in a pot over medium heat and cook the chopped onion first.

   Uses Onion wedges · 1 tbsp olive oil

7. 7

   Step 7: After cooking the onion for a couple minutes, add the carrot and stir.

   Uses Onion cooking in olive oil · Chopped carrot

8. 8

   Step 8: Drain the potato-holding water (500 ml) and add the diced potato to the pan. Saute the vegetables for a couple of minutes, then add only the measured five hundred millilitres curry water.

   Uses Onion and carrot cooking in oil · Diced potato held in separate water · 500 ml water

9. 9

   Step 9: Bring to a boil, cover and simmer for about ten minutes, until the potato and carrot are tender.

   Simmer vegetables · 10 minUses Sauteed vegetables in measured curry water

10. 10

    Step 10: Turn the heat off and add curry roux.

    Uses Tender vegetables in hot cooking liquid · 120 g store bought Japanese curry roux (about 6 cubes *1)

11. 11

    Step 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.

    Simmer curry sauce · 5 minUses Vegetables and curry roux added off the heat

12. 12

    Step 12: Divide the four cups ready hot cooked rice between two shallow serving bowls, two cups per bowl.

    Uses 4 cups cooked plain rice

13. 13

    Step 13: Use one ready fully cooked chicken-breast katsu. Cut it in half, then slice each half into strips.

    Uses 1 chicken breast katsu

14. 14

    Step 14: Arrange half the cooked cutlet strips on each rice bowl.

    Uses Two bowls of hot cooked rice · Cooked katsu strips from one cutlet

15. 15

    Step 15: Divide the prepared hot curry sauce between the two katsu-rice bowls. Serve with optional rakkyo and fukushinzuke on the side.

    Uses Two rice bowls topped with cooked katsu · Finished hot vegetable curry sauce · Rakkyo pickles to serve, optional amount unspecified · Fukushinzuke pickles to serve, optional amount unspecified