Japanese Katsu Curry

Ingredients

• 1 box Golden Curry Blocks
• 600 g Potatoes
• 400 g Carrots
• 4 Onions
• 5 clove Garlic
• 0.5 Apple (grated)
• 15 g Worcestershire Sauce
• 750 ml Stock
• 20 g Ketchup
• Chicken Breast
• Panko
• Flour
• Eggs

Steps

1. 1

   Prepare the vegetables by peeling and chopping the potatoes, carrots, and onions into bite-sized pieces. Mince the garlic and grate the half apple.

2. 2

   In a large pot, sauté the onions and garlic until softened and fragrant.

3. 3

   Add the potatoes and carrots to the pot and cook briefly.

4. 4

   Pour in the stock and bring to a simmer. Cook until the vegetables are tender.

5. 5

   Add the Golden Curry blocks, grated apple, Worcestershire sauce, and ketchup. Stir until the curry blocks are completely dissolved and the sauce has thickened.

6. 6

   Prepare the chicken katsu by dredging the chicken breasts in flour, dipping them into beaten eggs, and coating them thoroughly with panko breadcrumbs.

7. 7

   Deep-fry or pan-fry the breaded chicken until golden brown and cooked through. Slice into strips.

8. 8

   Serve the curry over white rice and top with the sliced chicken katsu.

Notes

The author notes that this dish was inspired by the history of the Japanese Navy, who introduced curry to prevent vitamin B1 deficiency. The addition of grated apple, ketchup, and Worcestershire sauce are common 'secret ingredients' to deepen the flavor of Japanese curry.

Nutrition per serving

• Japanese
• Comfort Food
• Main Dish
• Fried Chicken
• Curry