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Katsu curry (Japanese: カツカレー, romanized: katsukarē) is a Japanese dish consisting of a pork cutlet served with a portion of Japanese rice and curry. It is served on a large plate and is typically eaten using a spoon or fork. The cutlet is usually precut into strips, eliminating the need for a knife.
Along with the sauce, a wide variety of vegetables and meats are used to make Japanese curry. The basic vegetables are onions, carrots, and potatoes. Beef, pork, and chicken are the most popular meat choices. Katsu curry is a breaded deep-fried cutlet (tonkatsu; usually pork or chicken) with Japanese curry sauce. [2]
In a plate lunch, chicken katsu is generally served on a bed of shredded cabbage, [4] with a well-seasoned ketchup similar to cocktail sauce. [5] [6] In the United Kingdom, the word "katsu" has become synonymous with Japanese curries as a whole, owing to the rapid rise in popularity of chicken katsu curry. [7]
Whether smothered in marinara and mozzarella for a killer chicken Parm or stuffed between sliced milk bread to create a katsu sando, there’s just something about the combo of crunchy golden ...
2. KFC Chicken. The "original recipe" of 11 herbs and spices used to make Colonel Sanders' world-famous fried chicken is still closely guarded, but home cooks have found ways of duplicating the ...
Katsu and furai differ from tempura, which is not breaded but battered [16] and typically fried in sesame oil. In recent years, chicken katsu curry has become extremely popular in the United Kingdom, [17] to the point that other varieties of Japanese curry and curry sauce are sometimes referred to as katsu erroneously. [18]
A popular dish is Katsu-karē which is a breaded deep-fried cutlet (tonkatsu; usually pork or chicken) with Japanese curry sauce. [86] Japanese curry can be found in foods such as curry udon, curry bread, and katsukarē, tonkatsu served with curry. It's very commonly made with rice beside the curry on the dish called "curry" (カレー, karē ...
Main dishes include an eight-ounce sirloin with a brandy-mushroom cream sauce, a 12-ounce pork Milanese with a lemon caper butter sauce, trout almandine, a beer-battered walleye, or a hunter’s ...