Recipe of Katsu Curry

Name: Recipe of Katsu Curry
Prep time: 45 min
Total time: 45 min
Ingredients: For the Katsu:; 4 boneless pork chops or chicken breasts; Salt and pepper for seasoning; 1 cup all-purpose flour; 2 large eggs, beaten; 2 cups panko breadcrumbs; Vegetable oil for frying; For the Curry Sauce:; 2 tablespoons vegetable oil; 1 onion, finely chopped; 2 carrots, peeled and diced; 2 potatoes, peeled and diced; 3 cloves garlic, minced; 2 tablespoons curry powder; 1 tablespoon flour; 3 cups chicken or vegetable broth; 2 tablespoons soy sauce; 1 tablespoon honey or sugar; Salt and pepper to taste

Japan

Katsu Curry, a beloved Japanese dish, combines crispy breaded and fried pork or chicken cutlets with a luscious, savory curry sauce. This delightful fusion of flavors offers a satisfying meal that's both comforting and delicious. Serve it over steamed rice for a classic Japanese dining experience.

Servings 4

Preparation 45 min

Cooking min

Calories kcal

How to Make Katsu Curry

Instructions

Step 1

Start by preparing the Katsu:

Step 2

Season the pork chops or chicken breasts with salt and pepper.

Step 3

Dredge each piece in flour, making sure to shake off any excess.

Step 4

Dip them into the beaten eggs, allowing any excess to drip off.

Step 5

Coat the pieces with panko breadcrumbs, pressing the breadcrumbs onto the meat to adhere.

Step 6

Heat vegetable oil in a large frying pan over medium-high heat. You'll need enough oil to submerge the Katsu. To test if the oil is hot enough, drop a breadcrumb into the oil; it should sizzle and rise to the surface.

Step 7

Carefully place the breaded pork or chicken into the hot oil and fry until they are golden brown and crispy on both sides. This usually takes about 4-5 minutes per side for pork and 3-4 minutes per side for chicken. Once cooked, transfer them to a plate lined with paper towels to drain any excess oil.

Step 8

Now, let's make the curry sauce:

Step 9

In a large saucepan, heat 2 tablespoons of vegetable oil over medium heat.

Step 10

Add the finely chopped onion and minced garlic. Sauté until they become translucent and fragrant.

Step 11

Stir in the curry powder and flour. Cook for another minute to toast the spices.

Step 12

Add the diced carrots and potatoes to the saucepan. Cook for a few minutes, stirring occasionally.

Step 13

Pour in the chicken or vegetable broth and bring the mixture to a boil. Reduce the heat and let it simmer for about 15-20 minutes, or until the vegetables are tender.