Katsu Curry (Japanese Curry with Chicken Cutlet)

Yield: 4

prepCut onion into 1 cm / ⅜" wide pieces
prepCut potato into 1.5 cm / ⅝" cubes
prepCut carrot into 7 mm / ¼" thick pieces
prepCut chicken cutlets into 2.5 cm / 1" wide strips
prepCook rice and keep hot
1 tbsp oil	Heat oil, sauté onion until translucent	Add potato & carrot, stir 2 min	Add water, bring to boil, simmer 7 min	Break in curry roux, stir to blend	Cover, cook low 10 min, stir occasionally	Check consistency, adjust if needed	Plate rice, chicken, curry & fukujinzuke
400 g / 0.9 lb onion, sliced into 1 cm / ⅜" wide pieces
250 g / 0.6 lb potato, cut into 1.5 cm / ⅝" cubes
100 g / 3.5 oz carrot, sliced to 7 mm / ¼" thick pieces
800 ml / 1.7 pt water
½ packet of 230 g / 0.5 lb House Vermont Curry (Mild)
4 Chicken Cutlets, cut into 2.5 cm / 1" wide strips
4 tbsp fukujinzuke
4 cups cooked rice, hot

Read left to right — each column combines what's behind it. Tap a step to check it off.

Any recipe can look like this.

Paste a recipe, a link, or a photo of a cookbook page — get back the whole thing in one look.