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Golden katsu curry

Prep Time:

25 Minutes

Cook Time:

30 Minutes

Serves:

4 Servings

Level:

Beginner

About the Recipe

The Japanese are well known as a nation of innovators and this dish represents one of their greatest food innovations - Japanese curry + katsu - a nourishing meal full of rich flavours that will satisfy all appetites. This dish involves making both the curry sauce and the katsu so you should set aside around 45 minutes. If you are really into your katsu (like me), you could make a large batch and freeze some of them to use in dishes like this at a later date.

Ingredients

4 boneless pork chops


100g breadcrumbs


80g plain flour


2 eggs


4 cubes Golden Curry roux


1 tbsp tomato ketchup


1 tsp soy sauce


1/2 tsp coriander powder


1/2 tsp cumin


1 tsp ginger paste


2 tsps garlic paste


600ml water


160g onion


150g courgette


100g carrot


a little salt and pepper


some veg oil for deep frying


some kitchen paper

Preparation

for the curry sauce:


peel , halve and slice the onion lengthways


cut the carrot & courgette in half and slice diagonally


heat 1 tbsp of veg oil in a pan, add the onion, ginger & garlic, season lightly and fry for 3-4 mins


add the cumin & coriander and stir 


then add the ketchup, soy sauce and vegetables and stir again


add the water and the curry cubes and cook for 15 mins over a medium heat with the lid on


for the katsu: 


season the pork chops and score the rind of each one to stop the meat from curling when you fry it


coat the chops in the plain flour


prepare the eggs by beating them lightly, then coat each chop in the egg and then coat in the breadcrumbs


put enough veg oil in a pan to deep fry the pork and heat to 170C / 325F


deep fry the chops for 5 mins, turning once or twice to ensure an even colour


plate up four servings of rice, place each chop on the rice and then ladle the curry sauce over the pork






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