Katsu Curry (Japanese Curry with Chicken Cutlet)

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

Curry

· 400 g (14oz) onion, sliced into 1cm (⅜”) wide pieces

· 250 g (8.8oz) potato, cut into 1.5cm (⅝”) cubes

· 100 g (3.5oz) carrot, sliced 7mm (¼”) thick (note 1)

· 1 tbsp oil

· ½ packet of 230g (8.11oz) House Vermont Curry Mild (note 2)

· 800 ml (28oz) water

· 4 cups of cooked rice (hot)

Chicken Cutlets

· 150 g (5.3oz) x 4 chicken thigh fillets (note 3)

· Salt and pepper