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. It is not an exaggeration to say that Japanese curry = store-bought curry roux. Chicken cutlet brings the Japanese curry (Japanese version of chicken schnitzel) up to the next level. It’s so yummy and filling.
Ingredients
∙ Serves 4
Meat
150 g X 4 chicken thigh
Produce
100 g Carrot
400 g Onion
250 g Potato
Refrigerated
1 Egg
Pasta & grains
4 cups Rice, cooked hot
Baking & spices
30 g Flour
1 Salt and pepper
Oils & vinegars
1 tbsp Oil
1 Oil to deep fry
Bread & baked goods
1 cup Japanese breadcrumbs
Frozen
1/2 packet 230g ((8.11oz) house vermont curry
Liquids
800 ml Water