Kanazawa-Style Chicken Katsu Curry

Name: Kanazawa-Style Chicken Katsu Curry
Yield: Serves 1 serving
Ingredients: 1 box curry roux (spicy, such as THE CURRY); 2-3 large onions; 2 cloves garlic; 10-15 shakes chili pepper; 2 tablespoons olive oil (about 30 ml); 3 1/3-4 1/4 cups water (800–1000 ml); 1 bowl cooked rice (about 1 cup/150–180 grams); 1 piece (about 9 oz/250 grams) chicken katsu (store-bought or homemade); 1/2 leaf red leaf lettuce; 1 handful shredded cabbage; medium-thick Worcestershire-style sauce, to taste; lemon juice, to taste

クックS076PG☆ @cook_40278667

This is a Kanazawa curry recipe where you can enjoy curry, chicken katsu, and salad all on one plate. Strictly speaking, it’s traditionally served on a stainless steel plate.
Recipe background:
Kanazawa curry, made famous by places like Go! Go! Curry, became popular, so I decided to try making it myself. Unlike regular katsu curry, this version lets you get your veggies in, all on one plate.

クックS076PG☆ @cook_40278667

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Ingredients

Serves 1 serving

1 boxcurry roux (spicy, such as THE CURRY)
2-3large onions
2 clovesgarlic
10-15shakes chili pepper
2 tablespoonsolive oil (about 30 ml)
3 1/3-4 1/4 cupswater (800–1000 ml)
1 bowlcooked rice (about 1 cup/150–180 grams)
1 piece(about 9 oz/250 grams) chicken katsu (store-bought or homemade)
1/2 leafred leaf lettuce
1 handfulshredded cabbage
medium-thick Worcestershire-style sauce, to taste
lemon juice, to taste

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Steps

1

Thinly slice the onions and crush and roughly chop the garlic.
2

Heat olive oil in a frying pan and cook the onions and garlic slowly, stirring often, until the onions turn a deep golden brown.
3

Once the onions are caramelized, add the measured water and the fond de veau (if included with the curry roux). Simmer over low to medium heat for 1 to 2 hours.
4

After simmering, turn off the heat and add the curry roux. Once the roux is fully dissolved, turn the heat back on and cook until the curry thickens.
5

Add chili pepper to adjust the spiciness. Once you reach your desired heat level, let the curry cool slightly to allow the flavors to develop.
6

Reheat the chicken katsu in a toaster oven or oven, then cut into strips about 1 to 1 1/4 inches (2–3 cm) wide.
7

Spoon rice onto a plate and ladle the curry over it. Add torn lettuce and shredded cabbage on the side, and drizzle with lemon juice.
8

Place the chicken katsu on top and, if desired, drizzle with medium-thick Worcestershire-style sauce.