Japanese Style Curry & Rice Bundle

Japanese Chicken Katsu Curry Recipe

Serves: 2–3
Prep time: 20 minutes
Cook time: 30 minutes

Ingredients

• 1 pack S&B Golden Curry Medium Hot (220g)

• 2 chicken breasts (or pork cutlets)

• Salt and pepper, to taste

• Plain flour, for coating

• 1 egg, beaten

• Panko Bread Crumbs, for coating

• Oil, for deep or shallow frying

• 1 medium onion, sliced

• 1 large carrot, sliced

• 2 cups water

• Cooked Japanese rice, to serve

• BULL-DOG Tonkatsu Sauce, to drizzle

• KEWPIE Mayonnaise, for garnish

Instructions

1. Prepare the curry sauce

1. In a saucepan, heat a little oil and sauté onion and carrot until softened.

2. Add 2 cups of water and bring to a boil.

3. Reduce heat and simmer until vegetables are tender (about 10–15 minutes).

4. Break S&B Golden Curry blocks into pieces and stir into the pot.

5. Simmer gently, stirring, until the sauce thickens and becomes smooth. Keep warm.

2. Make the katsu (cutlet)

1. Season chicken (or pork) with salt and pepper.

2. Dredge each piece in flour, then dip in beaten egg, and coat evenly with Panko Bread Crumbs.

3. Heat oil in a frying pan to 170–180°C.

4. Fry the cutlets until golden brown and crisp (about 4–5 minutes per side).

5. Drain on paper towels and slice into strips.

3. Serve

1. Spoon curry sauce over steamed rice.

2. Place sliced katsu on top.

3. Drizzle with BULL-DOG Tonkatsu Sauce and a touch of KEWPIE Mayonnaise.

4. Optionally, add pickled radish or a soft-boiled egg on the side.

Tip:
For a vegetarian twist, substitute chicken with breaded tofu or aubergine slices — they pair beautifully with S&B Golden Curry’s rich flavor.