Katsu Curry

Katsu Curry is a great choice when you want to serve fried pork cutlet. This traditional Japanese dish is a great way to feed a crowd without sacrificing the flavor. It can be made with chicken, pork, or even tofu. It is also good for vegetarians and vegans, as the meat will not be overpowering. And don't forget about the condiments: the frying oil should be hot. Once the pork cutlet is fried, it should be dipped in breadcrumbs.

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Course: Main dishes, Rice

Cuisine: Japanese

Keyword: Curry, katsu curry, pork curry

CookingStyle: Frying, Stir-frying

Prep Time: 15

Cook Time: 20

Total Time: 35

Servings: servings

Calories: 380kcal

Author: James Anderson

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Equipment

non-stick saucepan

bowl

Ingredients

2 pieces cooked deep-fried breaded pork cutlet katsu
2 bowls steamed rice

For the curry sauce

2 tablespoons flour
4-5 teaspoons curry powder
2 tablespoons vegetable oil
2 onions sliced
5 cloves garlic chopped
2 medium carrots peeled and sliced
2 ½ cups chicken stock
2 teaspoons honey or sugar
4 teaspoons soy sauce
1 bay leaf

Instructions

Combine the flour and curry powder in a bowl. Set it aside.
Heat the oil in a non-stick saucepan over medium heat.
Saute the onion and garlic until softened (about 2-5 minutes).
Add the carrots and cook, with stirring, over low heat (about 10 minutes).
Add flour and curry mixture and stir for 1 minute.
While stirring, gradually pour in the stock until combined.
Stir in the honey, soy sauce, and bay leaf, and bring it to a boil.
Reduce the heat and simmer until the sauce is thickened but pourable (about 20 minutes).
Adjust the flavor by adding more curry powder, honey or sugar, or soy sauce, to taste.
Strain out the vegetables, if desired, and remove the bay leaf. Blend to a smooth consistency and heat up again. Otherwise, use the sauce as is.
Place katsu over rice, and pour curry sauce over it, and serve.

Video

Notes

You can reheat the Katsu Curry after a day in the refrigerator. You can either keep the leftovers in the pot where you cooked them or freeze them. However, make sure that you use a glass container for storing your katsu. Unlike Thai or Indian curry, katsu kare is mild and has a delicate flavour. When reheated, it can be served in a variety of ways, and it is best to use a glass dish.

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Nutrition

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.