Japenese Style Curry with Chicken Katsu

This is probably my husband’s favorite meal that I make, and possibly my kids’ also! My husband was stationed in Okinawa, Japan for a few years and he loved the curry there. When he came back he would go to CoCos Ichibanya for their curry. Eventually we moved away from any CoCos, so I had to figure out how to make it at home!

Now, I do use a specific brand of Curry base, you might ask, “well can I use a different brand??” Good question, other brands will taste different, they might need different amounts of ingredients, so it would change the recipe. I would say, once you have tried this recipe, then go adventuring! Start experimenting! We have tried a couple different brands, but this is our favorite. Also, we buy the big box, and this feeds 6 adults EASY. But it will vary depending on how much curry sauce you like.

Ingredients:

1 7.8oz package of S&B Golden Curry (we like the Medium Hot)
3 Medium Carrots chopped into small pieces
4 Yellow Potatoes, peeled and diced
1/2 a medium Yellow Onion, diced
3 Cups of Chicken Broth
3 Cups of Water
Cooked Rice (I do about 2/3 cup per person plus extra for seconds)
Chicken Katsu (recipe linked HERE)

Instructions:

First heat a large pan with a drizzle of vegetable oil, I love my high sided 3QT sauté pan, everything fits perfect!
Add in your vegetables and cook on medium-high heat until they have a little color on them.
Pour in the chicken broth and water and let simmer with the lid on for 10 minutes. (if it comes to a hard boil, drop the temp)
Next, break up the curry cubes and add them to the pan. Put the lid on to simmer on medium-low heat for 10 minutes.
Whisk everything in the pan to help the curry base dissolve and help break up the veggies a little to incorporate them into the sauce more.
Serve! I put down a layer of rice, pour on the sauce, and then put the chicken on top! Although my kids love the sauce on the side so they can dip their chicken and then pour it on the rice… So there are plenty of serving options!

We also love eating this with Naan, I will definitely post that recipe as soon as I can!