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Chicken Katsu Curry with Rice
A home‑cooked Japanese classic: crispy cheese‑stuffed chicken katsu served over perfectly steamed short‑grain rice, drenched in a rich homemade vegetable‑juice curry sauce. The recipe uses easy‑to‑find ingredients and includes step‑by‑step guidance for soaking rice, making the roux‑based curry, preparing the cheese‑filled katsu, and finishing with quick‑fried garnish vegetables.
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Cost Breakdown
Critical Success Points
- • Rinse and soak rice
- • Make roux
- • Build the curry sauce
- • Pound chicken breasts
- • Insert cheese
- • Bread the chicken
- • Heat oil to 170°C
- • Fry chicken katsu
Safety Warnings
- • Hot oil can splatter – use a splatter guard and keep face away from the pan.
- • Handle raw chicken with clean hands and wash all surfaces thoroughly to avoid cross‑contamination.
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