Katsu Curry (Japanese Curry with Chicken Cutlet) | Recipe Cart
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
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Cooking tools:
- Pot
- Stove
- Chef's knife
- Cutting board
- Wooden spoon
- Measuring cup
- Rice cooker
- Plate
- Ladle
- Spoon
- Peeler
Ingredients
- 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)
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