Katsu Curry
A crisp panko cutlet drowning politely in thick, gently sweet brown curry sauce. It is the most comforting plate in Japan and it is also, structurally, a very good gravy delivery system.
- Total time
- 19 min
- Serves
- 2
- Effort
- Medium
What you need
Written for 2 — nudge the counter and the numbers follow.
0 of 10 in the basket.
How you make it
Fry the onion and carrot in 1 tbsp oil in a saucepan over medium-high heat for 4 minutes, add the water, and simmer for 6 minutes until the carrot is tender.
Take the pan off the heat, stir in the curry roux blocks until fully dissolved, then return to low heat for 2 minutes until glossy and thick.
Meanwhile season the flattened chicken with salt and pepper and coat each piece in flour, then egg, then panko, pressing the crumbs on firmly.
Heat the frying oil to 175C in a deep pan - a panko crumb should sizzle steadily on contact without browning instantly.
Fry the cutlets for 3 to 4 minutes per side until deep golden, then check the thickest part reaches 75C with clear juices and no pink; drain on a rack, not paper.
Rest the cutlets for 2 minutes, slice into thick fingers, and serve beside the rice with the curry poured over one half of the plate.
Read all that and thought “absolutely not”?
Completely fair. Katsu Curry is sitting in the Japanese kitchen right now, it costs nothing, and it will never arrive.
Order it insteadMore from the Japanese kitchen
Quiet, precise, and secretly the coziest food there is.