Kkenji_noodles
Japanese Katsu Curry
Tonkatsu on a bed of glossy Japanese curry sauce and steamed rice. The S&B curry roux is non-negotiable.
JapaneseCurryChicken
222 taste tests1 tweaks
2 tweaks·Latest: From-scratch curry sauce: caramelized onion + grated apple + homemade curry spice blend + chicken stock reduction.
NameLast tweakUpdated
katsu-curry
2mo agoingredients.json
2mo agoinstructions.md
2mo agoREADME.md
Katsu Curry with Homemade Roux
Make the roux from scratch — toast curry powder, add fat, onion, apple, and stock. Eliminates the S&B block and is significantly better.
DinnerJapaneseChicken
ingredients.json
4 servings
- 4 largeChicken breasts, butterflied
- 150 gPanko breadcrumbs
- 2 largeEggs, beaten
- 200 gJapanese curry roux, S&B Golden Curry
- 2 mediumYellow onion, diced
- 2 mediumCarrot, diced
- 2 mediumPotato, diced
- 500 mlVegetable oil, for frying
- 400 gJapanese short-grain rice, rinsed and steamed
instructions.md
- 1
Pound chicken breasts to even thickness. Season. Dredge in flour, dip in egg, coat in panko.
- 2
Sweat onions in oil until golden, 15 min. Add carrots and potatoes. Cook 5 minutes.
- 3
Add 900ml water. Simmer 15 minutes until vegetables are tender.
- 4
Break curry roux into blocks, add to pot. Stir until dissolved. Simmer on low for 10 minutes, stirring often.
- 5
Fry breaded chicken at 170C for 6-7 minutes until golden and cooked through. Drain on rack.
- 6
Slice chicken diagonally. Serve on rice with a generous ladle of curry sauce.
⚡macros.jsonper serving · 4 servings
680kcalCalories
35gProtein
82gCarbs
24gFat
4gFiber
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