Katsu Curry (Japanese Curry with Hen Cutlet)

Prepared-made Curry Roux

The preferred store-bought curry roux in Japan is named Vermont Curry. It is without doubt one of the many curry roux merchandise made by Home Meals Company. If you say ‘Vermont Curry’, everybody is aware of that it’s Home Vermont Curry.

The roux incorporates apple and honey to cut back the spiciness in order that even little youngsters can eat curry.

Apparently, the identify ‘Vermont’ got here from the state of Vermont within the USA, which was recognized for people medication with apple cider vinegar and honey. On the time of the primary TV industrial, this people medication was well-known and well-liked, so Home Meals simply borrowed the identify ‘Vermont’.

Many types of curry roux merchandise can be found now (see a number of examples in picture above) and every family has its favorite curry roux.  The roux makes the curry-making really easy. Sauté the meat and greens, add water and cook dinner them, then add the roux. Viola!

You should buy Japanese curry roux at Japanese/Asian grocery shops in addition to most supermarkets.

What’s in My Katsu Curry

Katsu Curry is just a rice and curry with a cutlet on it. Because the cutlet is a meat dish by itself, my curry doesn’t have any meat in it. I added three greens within the curry which can be generally used to make a Japanese Curry.

• Home Vermont Curry (medium sizzling) – see the pattern picture of the packet within the put up
• Cooked rice
• Onion – sliced into 1cm huge items
• Potato – lower to 1.5cm / ⅝” cubes
• Carrot – sliced to 7mm / ¼” thick items
• Hen Cutlet (Japanese Hen Schnitzel) – lower into 2.5cm / 1″ huge strips
• Fukujinzuke as a condiment (in case you have it)

The curry roux doesn’t must be Vermont Curry and the spiciness will be completely different too. Evidently supermarkets in Sydney don’t inventory Home Vermont Curry. They promote S&B model curry, so please use S&B model curry as an alternative.

The mixture of the greens will also be modified. Some eating places serve Katsu Curry with only a plain curry sauce, with no greens! I choose not including too many elements to the curry because the Hen Cutlet is the hero of at this time’s dish.

As a substitute of Hen Cutlet, you should use pork cutlet. See my put up Tonkatsu (Japanese Pork Schnitzel) for the recipe.

The right way to make Katsu Curry

If you’re not utilizing pre-made rooster cutlets, make curry first and make cutlets whereas cooking curry. I created a video for at this time’s recipe, which incorporates making of Hen Cutlet, and the video reveals precisely on this sequence.

1. Put oil right into a pot and sauté onion items till the perimeters begin browning
2. Add potato and carrot items to the pot and stir.
3. Add water and produce it to a boil. Take away scum because it rises.
4. Add curry roux and cook dinner.
5. Cook dinner rooster cutlets and slice them.
6. Put cooked rice on one aspect of a serving plate, place cutlet items subsequent to the rice.
7. Pour curry on the aspect subsequent to the cutlet away from the rice.
8. Place a small quantity of fukujinzuke on the plate.

Relying on the model of the curry roux, the quantity of water required to make the proper consistency of the curry varies. You could learn the directions on the packet.

You’ll discover that the dimensions of the greens in my recipe should not very giant. It is because I wished the cutlet to face out even after pouring the curry on. Katsu curries served at eating places usually would not have something within the sauce.

Katsu Curry – Nice Pre-made Dish

You’ll be able to retailer Japanese Curry for 2-3 days within the fridge and 1 month in freezer. However if you’re freezing the curry, I strongly suggest avoiding including potatoes to the curry. Defrosted potatoes grow to be spongy, and the feel will not be nice.

When reheating the chilled curry, it’s possible you’ll add some water to the curry as a result of the roux thickens when cooled down. It nonetheless tastes nice, although.

There are two methods to reheat frozen curry – warmth within the microwave and warmth in a sizzling water tub.

When reheating the curry in your microwave, stir infrequently. The outer a part of the curry will get heated and even begins effervescent however usually the centre remains to be frozen. You could combine the cold and warm to hurry up the method of defrosting and heating.

Within the sizzling water tub methodology, you don’t want to fret about occasional mixing. Put the block of frozen curry in a zipper lock bag and place it in a sieve that may go inside a pot of boiling water. The sieve prevents the plastic from touching the aspect of the pot, which is extraordinarily sizzling.

Japanese curry is sort of completely different in flavour and consistency from different genuine curries. The sauce is thicker than different curries on the earth. It’s just like the consistency of béchamel sauce, and it’s scrumptious!

Yumiko

Watch How To Make It

Katsu Curry (Japanese Curry with Hen Cutlet)

Katsu curry is only a variation of Japanese curry with a Hen Cutlet on high. I’ve used a store-bought block of Japanese curry roux, which is often utilized in Japanese households. The Hen Cutlet brings the Japanese curry as much as the following degree. It’s so scrumptious and filling. (Watch the Video)

Time doesn’t embody the time required to make Hen Cutlet

Do not forget to see the part ‘MEAL IDEAS’ beneath the recipe card! It provides you a listing of dishes that I’ve already posted and this recipe that may make up an entire meal. I hope it’s of assist to you.

Recipe Sort:

Important

Delicacies:

Japanese

Key phrase:

Japanese Curry, japanese curry roux, vermont curry

Serves: 4

Creator: Yumiko

Elements (tbsp=15ml, cup=250ml)

Curry

• 400g / 0.9lb
  onion
  sliced into 1cm / ⅜” huge items
• 250g / 0.6lb
  potato
  lower into 1.5cm / ⅝” cubes
• 100g / 3.5oz
  carrot
  sliced to 7mm / ¼” thick items (word 1)
• 1
  tbsp
  oil
• ½
  packet of
  230g / 0.5lb Home Vermont Curry
  (Gentle, word 2)
• 800ml / 1.7pt
  water
• 4
  cups
  cooked rice
  (sizzling)
• 4
  Hen Cutlets
  lower into 2.5cm / 1” huge strips (word 3)

Directions

1. Add oil to a pot and warmth over medium excessive warmth.

2. Add onion and sauté for a couple of minutes or till the onion turns into translucent and edges begin getting barely burnt.

3. Add potatoes and carrots into the pot and stir for a few minutes or till the floor of the greens begins getting cooked.

4. Add water and switch the warmth as much as deliver it to a boil. Then cut back the warmth to medium low and simmer for about 7 minutes or till the greens are almost cooked by way of (word 4).

5. Break the curry roux cake into small blocks alongside the traces and add them into the pot. Stir gently to mix the curry roux.

6. Cut back the warmth to low, place a lid on and cook dinner for about 10 minutes or till the curry roux is totally dissolved. Stir sometimes because the curry tends to stay to the underside of the pot.

7. Test the consistency of the sauce. It needs to be like béchamel sauce. If it is too thick, alter with some water. If too skinny, cook dinner additional with out the lid. It is going to thicken when cooled down as effectively.

8. Flip the warmth off.

Serving

1. Place a cup of sizzling cooked rice onto one aspect of a plate. Place the rooster cutlet items subsequent to the rice, leaning them on the rice in order that there will likely be an area to pour the curry.

2. Pour curry subsequent to the rooster cutlet, put fukujinzuke on the aspect and serve instantly.

Recipe Notes

1. If the carrot is fats, it’s possible you’ll halve or quarter it lengthwise, then slice it.

2. I used a medium-hot curry pack. However you should use gentle, sizzling curry, and even one other model as an alternative of Home Meals.

Completely different sorts/manufacturers of roux would possibly require completely different quantities of water. Please comply with the directions on the pack.

3. If you’re making rooster cutlets on the similar time, begin making the cutlets when the water is added to the pot of curry elements in order that the rooster cutlets are prepared across the similar time because the curry, or quickly after the curry is completed. It’s higher to make use of a freshly cooked sizzling rooster cutlets.

4. Put a skewer by way of the potato/carrot. If the skewer can simply get by way of, the greens are cooked.

5. You might pre-make the curry and serve it later. The curry will be stored for a number of days within the fridge, 1 month within the freezer.

When the curry cools down, the sauce thickens. The consistency of the sauce needs to be like béchamel sauce. Test the consistency of the sauce after re-heating and if too thick, alter with water.

To defrost your curry, see the put up for 2 completely different strategies.

6. Diet per serving. It’s a excessive calorie meals. Eat greens for the remainder of the day!

serving: 790g energy: 945kcal fats: 45g (69%) saturated fats: 8.3g (42%) trans fats: 0.3g polyunsaturated fats: 9.6g monounsaturated fats: 24g ldl cholesterol: 198mg (66%) sodium: 559mg (23%) potassium: 958mg (27%) carbohydrates: 93g (31%) dietary fibre: 6g (25%) sugar: 8g protein: 41g vitamin a: 88% vitamin c: 36% calcium: 10% iron: 31%

Initially printed in March 2017, break up into two posts to have Hen Cutlet in a separate put up, improved pictures and contents with Meal Concepts in April 2020 (no change to recipe), improved contents with new pictures and added video in December 2021.