Easy Chicken Katsu Curry
An easy yet elevated Japanese-style Chicken Katsu Curry made with baked breaded chicken, and thick curry sauce served over steamed rice.
Servings 4
Calories 394kcal
Ingredients
Japanese curry:
- 1 tablespoon avocado oil or light vegetable oil
- 1 large white onion diced
- 2 medium potatoes diced
- 2 medium carrots diced
- 3 C chicken broth or water
- 1 Japanese instant curry roux/block/cube about 100g
For serving:
- 4 C hot, cooked Japanese short-grain rice or long-grain rice
- 4 Janes ultimates Breaded Chicken Filets baked and cut into slices on the diagonal
Instructions
Make the Japanese curry:
- In a large pot, add 1 tablespoon of oil and heat over medium-high heat.
- Add in the diced onions and carrots and sauté until softened, about 2-3 minutes.
- Next, add in the diced potatoes and continue to sauté for another 1-2 minutes.
- Pour in about 3 C of water or chicken stock (for more flavour) and bring to a boil.
- Once it comes to a boil, give everything a stir, lower the heat to a simmer and cover with a lid. Simmer for about 20 minutes, until the potatoes are fork-tender.
- Break up 1 square block of instant Japanese curry roux (100g), and stir it into the pot, until it dissolves.
- Once the curry roux dissolves, the curry sauce will begin to thicken and become shiny and glossy.
- Remove the curry sauce from heat.
Serve the Chicken Katsu Curry:
- Slice the baked Janes ultimates Breaded Chicken Fillets on a diagonal.
- Place about 1 C of hot steamed Japanese rice onto a plate.
- Add the curry sauce onto the rice.
- Place the sliced chicken katsu on top of the rice and curry.
- Enjoy immediately.
Nutrition
Calories: 394kcal | Carbohydrates: 24g | Protein: 51g | Fat: 10g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 145mg | Sodium: 300mg | Potassium: 1422mg | Fiber: 4g | Sugar: 3g | Vitamin A: 5205IU | Vitamin C: 28mg | Calcium: 46mg | Iron: 2mg