Katsu Curry
Katsu Curry
Ingredients
For the Japanese Curry Sauce
- 3 yellow onions, large
- 1 tablespoon butter
- 1 tablespoon olive oil
- 2 tablespoons all-purpose flour
- 2 tablespoons curry powder
- 1 tablespoon garam masala
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 teaspoon cumin
- 1 teaspoon white pepper
- 4 cups chicken broth
- 1 tablespoon honey
- 1 tablespoon soy sauce
- 1 apple, grated
- 1 1/2 Japanese curry blocks, such as S&B Golden Curry
For Serving
- 4 cups cooked rice, hot
- 4 katsu cutlet, prepared according to package instructions
- 1/4 cup pickled ginger, for garnish, as needed
Instructions
- 1
Slice the 3 large yellow onions thinly.
⏱️ 5 min
- 2
In a large pot or Dutch oven, melt 1 tablespoon of butter and 1 tablespoon of olive oil over medium-high heat.
⏱️ 2 min
- 3
Add the sliced onions to the pot. Cook the onions, stirring occasionally, until they are deeply caramelized and a rich brown color. This process can take 30-40 minutes.
⏱️ 40 min
- 4
Add 2 tablespoons of all-purpose flour to the caramelized onions. Stir the flour into the onions and cook for 1-2 minutes, allowing it to coat the onions and lightly toast.
⏱️ 2 min
- 5
Add the following spices to the pot: 2 tablespoons curry powder, 1 tablespoon garam masala, 1 tablespoon paprika, 1 tablespoon garlic powder, 1 teaspoon cumin, and 1 teaspoon white pepper. Stir the spices into the onion and flour mixture and cook for 1 minute, allowing the spices to bloom.
⏱️ 2 min
- 6
Pour in 4 cups of chicken broth. Add 1 tablespoon of honey, 1 tablespoon of soy sauce, and 1 grated apple to the mixture.
⏱️ 2 min
- 7
Bring the curry mixture to a simmer, stirring occasionally.
⏱️ 5 min
- 8
Once simmering, add the 1 1/2 blocks of Japanese curry to the liquid. Stir continuously until the curry blocks are completely dissolved and the sauce has thickened to the desired consistency.
⏱️ 5 min
- 9
Reduce the heat to low and simmer the curry for 20 minutes, stirring occasionally to prevent sticking and ensure even cooking.
⏱️ 20 min
- 10
To assemble, serve a portion of the hot curry sauce over a bed of cooked rice.
⏱️ 1 min
- 11
Top the curry and rice with a katsu cutlet.
⏱️ 1 min
- 12
Garnish the dish with pickled ginger, if desired, and serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Katsu Curry
For the Japanese Curry Sauce
- 3 yellow onions, large
- 1 tablespoon butter
- 1 tablespoon olive oil
- 2 tablespoons all-purpose flour
- 2 tablespoons curry powder
- 1 tablespoon garam masala
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 teaspoon cumin
- 1 teaspoon white pepper
- 4 cups chicken broth
- 1 tablespoon honey
- 1 tablespoon soy sauce
- 1 apple, grated
- 1 1/2 Japanese curry blocks, such as S&B Golden Curry
For Serving
- 4 cups cooked rice, hot
- 4 katsu cutlet, prepared according to package instructions
- 1/4 cup pickled ginger, for garnish, as needed
Instructions
- 1
Slice the 3 large yellow onions thinly.
⏱️ 5 min - 2
In a large pot or Dutch oven, melt 1 tablespoon of butter and 1 tablespoon of olive oil over medium-high heat.
⏱️ 2 min - 3
Add the sliced onions to the pot. Cook the onions, stirring occasionally, until they are deeply caramelized and a rich brown color. This process can take 30-40 minutes.
⏱️ 40 min - 4
Add 2 tablespoons of all-purpose flour to the caramelized onions. Stir the flour into the onions and cook for 1-2 minutes, allowing it to coat the onions and lightly toast.
⏱️ 2 min - 5
Add the following spices to the pot: 2 tablespoons curry powder, 1 tablespoon garam masala, 1 tablespoon paprika, 1 tablespoon garlic powder, 1 teaspoon cumin, and 1 teaspoon white pepper. Stir the spices into the onion and flour mixture and cook for 1 minute, allowing the spices to bloom.
⏱️ 2 min - 6
Pour in 4 cups of chicken broth. Add 1 tablespoon of honey, 1 tablespoon of soy sauce, and 1 grated apple to the mixture.
⏱️ 2 min - 7
Bring the curry mixture to a simmer, stirring occasionally.
⏱️ 5 min - 8
Once simmering, add the 1 1/2 blocks of Japanese curry to the liquid. Stir continuously until the curry blocks are completely dissolved and the sauce has thickened to the desired consistency.
⏱️ 5 min - 9
Reduce the heat to low and simmer the curry for 20 minutes, stirring occasionally to prevent sticking and ensure even cooking.
⏱️ 20 min - 10
To assemble, serve a portion of the hot curry sauce over a bed of cooked rice.
⏱️ 1 min - 11
Top the curry and rice with a katsu cutlet.
⏱️ 1 min - 12
Garnish the dish with pickled ginger, if desired, and serve immediately.
⏱️ 1 min