Japanese curry is the BEST. It’s super easy to make because you use premade curry roux. You can get this from an Asian grocery store. I use the brand “Golden Curry”. There are different spice levels, so you can pick the one that suits your taste buds. I put onions, carrots, and potatoes in my curry. But feel free to add any root vegetable you’d like. You can also add beef.
I serve my curry along with chicken cutlet. It’s similar to schnitzel or chicken parmesan.
Japanese Curry with Chicken Cutlet
This simple and flavorful curry dish will quickly become a weeknight favorite.
Ingredients
Curry
- 2 tbs oil
- 1 onion sliced
- 3 potatoes diced into 1 inch pieces
- 5 carrots diced into 1/2 inch pieces
- 1 packet Japanese curry I use Vermont curry
Cutlets
- 8 boneless skinless chicken thighs butterflied
- salt and pepper
- 1 cup flour
- 2 eggs beaten
- 1 cup panko breadcrumbs
Instructions
Curry
- In a stock pot or dutch oven, heat oil on medium heat. Add the onion and cook until slightly golden, 3-5 minutes.
- Add carrots and cook for about 2 minutes.
- Add the amount of water according to your curry packets instructions. Add potatoes. Bring to a boil, then simmer for 7 minutes.
- Break the curry roux into cubes and add to pot. Cook according to package instructions. When finished cooking, to achieve desired consistency you can add more water to thin out the curry or continue to simmer with the lid off to thicken the curry.
Chicken Cutlets
- Season the chicken thighs with salt and pepper.
- Lay flour, eggs, and panko breadcrumbs in 3 separate shallow dishes.
- Dip one chicken thigh in flour. Then dip in egg, shaking off the excess. Then coat well in breadcrumbs.
- Heat a skillet to medium heat. Add enough oil so half the cutlet will be submerged. The oil temperature should be about 350 F.
- Cook each side of the chicken cutlet for 3-4 minutes. If the breadcrumbs are getting to dark brown before the meat is done cooking, turn the heat down slightly.
- Place on paper towels to absorb oil.
- Serve cutlet with white rice and curry.
