Simple Tasty Japanese Curry for Chicken Katsu

The chicken katsu in a katsu curry is really the star of the show, so make the curry very simple but tasty.

Recipe By: Torajiro Kuruma (https://cookbuzz.com/kitchen/62)
Serves 1 Prep: 30 min Cook: 30 min

Ingredients

Onion 1
Ginger 1 thumb
Carrot (medium) 1
Chicken stock cube 1
Hot water 700-800ml
Japanese curry cube 1
Vegetable oil 2 tbsp

Method

1
Use the stock cube of your choice (beef or chicken). You could do without the carrot but the onion is essential.
2
Put the oil in a pan and fry the sliced onions for 20 minutes on medium heat until very well caramelised.
3
Watch out it doesn't burn or it will be ruined. Stay with the pan and keep stirring the onions. A delicious curry will be the great reward, so hang in there!
4
After 20 minutes, the onions will be about a third of the original amount. Add the finely chopped ginger and finely diced carrot and fry for a few minutes.
5
Add the chicken stock and simmer on medium heat until it reduces to a third. Season to taste to get a good onion soup base.
6
Turn the heat off, add the curry cube and allow to dissolve. Keep aside for 20 minutes. You just need to reheat it when ready to serve with the katsu.
7
Here is the recipe for the delicious crispy chicken katsu.

Tips & Note

Simple Tasty Japanese Curry for Chicken Katsu

The chicken katsu in a katsu curry is really the star of the show, so make the curry very simple but tasty.

Recipe By: Torajiro Kuruma (https://cookbuzz.com/kitchen/62)

Serves 1

Prep: 30 min

Cook: 30 min

Ingredients

Onion 1
Ginger 1 thumb
Carrot (medium) 1
Chicken stock cube 1
Hot water 700-800ml
Japanese curry cube 1
Vegetable oil 2 tbsp

Simple Tasty Japanese Curry for Chicken Katsu

Recipe ID :2277 Posted on 30 DEC 2016

Serves 1

Prep 30min
Cook 30min
views 1,651
printed 0

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The chicken katsu in a katsu curry is really the star of the show, so make the curry very simple but tasty.

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Ingredients

Method

Prep
30min
Cook
30min
1
Use the stock cube of your choice (beef or chicken). You could do without the carrot but the onion is essential.
2
Put the oil in a pan and fry the sliced onions for 20 minutes on medium heat until very well caramelised.
3
Watch out it doesn't burn or it will be ruined. Stay with the pan and keep stirring the onions. A delicious curry will be the great reward, so hang in there!
4
After 20 minutes, the onions will be about a third of the original amount. Add the finely chopped ginger and finely diced carrot and fry for a few minutes.
5
Add the chicken stock and simmer on medium heat until it reduces to a third. Season to taste to get a good onion soup base.
6
Turn the heat off, add the curry cube and allow to dissolve. Keep aside for 20 minutes. You just need to reheat it when ready to serve with the katsu.
7
Here is the recipe for the delicious crispy chicken katsu.

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Torajiro Kuruma
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TORAJIRO KURUMA
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