Katsu curry is a variation of traditional Japanese curry, featuring a crispy chicken cutlet served on top. The dish typically uses a store-bought Japanese curry roux, a staple in many Japanese households. Adding the chicken cutlet, similar to a Japanese-style schnitzel, elevates the dish, making it even more flavorful and satisfying. It’s hearty, delicious, filling, and easy to prepare.
Japanese curry rice (カレーライス, pronounced “karē raisu”) is often regarded as Japan’s go-to comfort food and a staple in home cooking. When someone in Japan mentions having curry for dinner, they most likely refer to this dish, typically prepared using a store-bought curry roux. It’s a beloved meal across households for its rich, savoury flavour and ease of preparation.
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Ready-made Curry Roux
One of Japan’s most popular store-bought curry roux brands is Vermont Curry, produced by House Foods Corporation. When people in Japan mention Vermont Curry, it’s widely recognized. The curry roux is known for including apple and honey, which helps to mellow the spice level, making it suitable even for young children.
The name “Vermont” was inspired by the U.S. state of Vermont, famous for a folk remedy that combined apple cider vinegar and honey. At the time of the first TV commercials, this folk remedy was well-known, and House Foods adopted the name for its curry, associating it with these natural ingredients.
Many different varieties of curry roux are now available (as shown in the photo above), and each household tends to have its preferred brand. The roux simplifies the curry-making process: just sauté the meat and vegetables, add water, and let it cook before stirring in the curry roux. It’s that simple!
You can find Japanese curry roux at Asian or Japanese grocery stores and even at most major supermarkets.
What’s in My Katsu Curry (Japanese Curry)
Katsu Curry is a simple dish consisting of rice, curry, and a crispy cutlet on top. Since the cutlet is a substantial meat dish, the curry I prepare excludes meat. Instead, I use three commonly found vegetables in Japanese curry:
- House Vermont Curry (medium hot)
- Cooked rice
- Onion – sliced into 1 cm wide pieces
- Potato – diced into 1.5 cm (⅝”) cubes
- Carrot – sliced to 7 mm (¼”) thick
- Chicken Cutlet (Japanese chicken schnitzel) – cut into strips about 2.5 cm (1”) wide
- Fukujinzuke (a pickled condiment, optional but a great addition)
This combination creates a delicious balance of hearty vegetables, savoury curry, and crispy chicken cutlet.
The curry roux doesn’t have to be Vermont Curry, and you can choose your preferred level of spiciness. In fact, many supermarkets in Sydney don’t carry House Vermont Curry but instead stock the S&B brand, which can be used as a substitute.
As for the vegetables, you can mix things up. Some restaurants serve Katsu Curry with just a plain curry sauce, without any vegetables! I like to keep the curry simple and let the Chicken Cutlet be the dish’s star.
How to make Katsu Curry (Japanese Curry)
If you’re making chicken cutlets from scratch, it’s best to start cooking them first and prepare them while the curry simmers.
- Heat oil in a pot and sauté the onion until its edges begin to brown.
- Add the potato and carrot, stirring to combine.
- Pour in water and bring it to a boil, skimming off any scum that rises.
- Add the curry roux and continue cooking until the vegetables are tender.
- While the curry is cooking, prepare and cook the chicken cutlets, then slice them.
- Serve cooked rice on one side of a plate, and place the cutlet slices next to the rice.
- Pour the curry alongside the cutlet, keeping it away from the rice.
- Add a small portion of fukujinzuke as a garnish.
The amount of water required for the curry can vary depending on the brand of curry roux you use, so it’s important to follow the instructions on the package for the best consistency.
In this recipe, I’ve kept the vegetable pieces smaller to allow the chicken cutlet to remain the focal point, even after pouring the curry. In many restaurants, katsu curry is often served with just the sauce and no visible vegetables, letting the cutlet take center stage.
Katsu Curry – Great Pre-made Dish
You can store Japanese curry for 2-3 days in the fridge and up to a month in the freezer. However, if you plan to freeze it, it’s best to skip adding potatoes, as they tend to become spongy when defrosted, which affects their texture.
When reheating chilled curry, you might need to add a little water as the curry thickens after cooling, but the flavour remains just as delicious.
There are two ways to reheat frozen curry: using a microwave or a hot water bath. In the microwave, stir the curry occasionally to ensure even heating, as the edges tend to heat faster while the center might stay frozen.
For the hot water bath method, place the frozen curry in a ziplock bag and submerge it in boiling water using a sieve to keep the plastic from touching the hot sides of the pot. This method gently warms the curry without needing to stir.
Japanese curry stands out from other traditional curries due to its unique flavor and consistency. The sauce is much thicker, resembling the texture of béchamel sauce, which gives it a rich and velvety feel. This hearty and smooth consistency sets it apart from the thinner curries in other cuisines, making it distinct and incredibly delicious.
Ingredients
(tablespoon = 15ml, cup = 250ml)
For the Curry:
- 400g (0.9lb) onion, sliced into 1cm (⅜”) pieces
- 250g (0.6lb) potato, cut into 1.5cm (⅝”) cubes
- 100g (3.5oz) carrot, sliced into 7mm (¼”) thick pieces (see note 1)
- 1 tbsp oil
- ½ packet (230g / 0.5lb) House Vermont Curry (Mild, see note 2)
- 800ml (1.7pt) water
- 4 cups cooked hot rice
- 4 chicken cutlets, cut into 2.5cm (1”) strips (see note 3)
For the Condiment (optional):
- 4 tbsp fukujinzuke
Directions
Heat oil in a pot over medium-high heat. Add the onions and sauté for a few minutes until they become translucent and the edges start to brown slightly.
Next, add the potatoes and carrots, stirring for a few minutes until the vegetables cook. Pour in water and increase the heat to bring it to a boil. Once boiling, reduce the heat to medium-low and let it simmer for about 7 minutes or until the vegetables are almost tender.
Break the curry roux into smaller pieces and add them to the pot. Stir gently until the roux dissolves into the water. Reduce the heat to low, cover the pot, and cook for around 10 minutes, stirring occasionally to prevent sticking.
Check the consistency of the sauce, aiming for a texture similar to that of béchamel sauce. If it’s too thick, add water; if it is too thin, simmer uncovered to thicken.
Once the curry reaches the desired consistency, turn off the heat.
To Serve:
Scoop a cup of hot rice onto one side of a plate, and arrange the sliced chicken cutlet alongside it. Pour the curry next to the chicken, and add a serving of fukujinzuke on the side. Serve immediately.
Japanese Curry Notes
- If your carrot is large, you can cut it in half or quarter it lengthwise before slicing.
- I used a medium-hot curry roux, but feel free to use mild, hot, or even a different brand. Remember that different brands may require varying amounts of water, so follow the instructions on the package.
- If you’re making chicken cutlets alongside the curry, start preparing the cutlets when you add the water to the curry pot so that both are ready at around the same time. Freshly cooked hot cutlets are ideal.
- To check if the vegetables are done, insert a skewer into the potatoes and carrots. If it slides through easily, they are fully cooked.
- You can prepare the curry in advance and store it. It will keep for a few days in the fridge or up to a month in the freezer. After cooling, the sauce will thicken, so when reheating, adjust the consistency with water if necessary.
- For defrosting methods, refer to the detailed instructions in the post.
- The nutritional information indicates that this is a high-calorie dish, so it’s a good idea to balance your meals by eating more vegetables throughout the day!
Conclusion
Japanese curry is a delicious and comforting dish known for its rich, thick sauce and versatile ingredients. Whether made with vegetables, chicken cutlet, or other proteins, it’s mild sweetness and deep flavour make it a favourite in homes and restaurants alike. Easy to prepare using curry roux and customizable with a variety of vegetables, Japanese curry is a perfect meal that balances heartiness and simplicity. It’s a comforting dish that appeals to many palates, making it a staple in Japanese home cooking.