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 onion, sliced into 1 cm wide pieces | |||||||
| 250 g potato, cut into 1.5 cm cubes | |||||||
| 100 g carrot, sliced to 7 mm thick pieces | |||||||
| 800 ml / 1.7 pt water | |||||||
| ½ packet of 230 g House Vermont Curry (Mild) | |||||||
| 4 Chicken Cutlets, cut into 2.5 cm wide strips | |||||||
| 4 tbsp fukujinzuke | |||||||
| 4 cups cooked rice, hot | |||||||
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