Katsu Kare (Japanese curry)

Japanese curry is one of those dishes that feels harder than it actually is. We’re going to lean on a packet of S&B Golden Curry for the roux, the same shortcut most Japanese homes use. That leaves us to focus on getting the vegetables tender, the curry the right consistency, and the katsu properly crispy. This is how I make it at home when I want something warming, easy and on the table in under an hour. Kare ExplainedThe CurryWe’re going to build the curry on a base of onion, carrot and potato. The onion and carrot start first, sweating down with a pinch of salt to pull out their sweetness before any liquid goes in. Once they’ve softened, the stock goes in and the potatoes follow. A traditional Japanese touch I always include is diced apple, added late in the cook. It gives the curry a soft fruity sweetness in the background without being obvious. The Golden Curry roux only goes in at the very end. Adding it too early can leave the sauce pasty. The KatsuFor the katsu, we’re cutting chicken breasts in half horizontally so they’re thinner and cook evenly. The crumb is a standard three-stage coating: flour, then beaten egg, then panko. Panko breadcrumbs are larger and more jagged than regular breadcrumbs, which is why katsu has that distinctive shaggy, crunchy crust. We shallow-fry at 170°C (340°F). Too hot and the panko burns before the chicken cooks through. Too cool and the crumb soaks up oil and goes soggy. I always rest the cooked katsu on a wire rack rather than paper towel, which traps steam underneath and softens the crust. Ingredient NotesS&B Golden Curry: This is the Japanese curry roux you’ll find in the Asian aisle of most supermarkets. It comes in mild, medium and hot, choose based on how much heat you like. One packet (about 92g) is enough for this recipe. Apple: Adding apple to Japanese curry is traditional and worth doing. The sweetness and slight acidity round out the curry and stop it tasting one-note. Green apple holds its shape better than red and brings a touch of tartness. Grate it if you don’t want visible pieces in the final dish. Panko breadcrumbs: These are coarser and flakier than standard breadcrumbs, which is why katsu crumb has that distinctive crunch. Don’t substitute regular dried breadcrumbs, the texture will be wrong. Most supermarkets stock them in the international or baking aisle. EquipmentChopping boardChef’s knifeLarge frypan or wide saucepanCast iron pan or heavy-based deep panWooden spoonTongs3 shallow bowls (for the crumbing station)Wire rackRice cooker or saucepan with lidThermometer