Japanese Chicken Katsu Curry
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Japanese Chicken Katsu Curry
2-3 people
30-32 mins.
Ingredients
- 180 g (2 pcs) Betagro Fully Cooked Chicken Breast Katsu,
prepared according to package directions - 2 cups (500 mL) cooked short grain rice
- 2 cubes Japanese curry roux
- 1 1/2 cups (375 mL) water
- 1/2 cup (75 g) diced carrot
- 1/2 cup (75 g) diced potato
- 1/4 cup (40 g) diced onion
Optional garnish
- pickled ginger
- sliced green onions
Preparation
- In a saucepan, combine water, carrot, potato, and onion. Simmer for about 10 minutes until the vegetables are tender.
- Add the curry roux and stir until the sauce thickens and becomes smooth.
- Cook the chicken katsu according to package directions until hot and crispy. Slice each cutlet into strips.
- Divide the rice between plates and spoon the curry beside the rice.
- Place sliced chicken katsu partly over the rice and serve with curry and garnish if desired.
