katsu curry recipe with curry powder katsu curry recipe

Craving a comforting and flavorful meal? Look no further than Katsu Curry! This dish combines crispy, golden-brown breaded cutlets with a rich and savory Japanese curry sauce. It’s a delightful combination of textures and tastes that’s sure to satisfy your hunger and leave you wanting more.

Katsu Curry: A Delicious Delight

Imagine sinking your teeth into a perfectly crispy, juicy cutlet, followed by the warm and comforting embrace of a fragrant curry. Katsu Curry is a popular Japanese dish that’s enjoyed worldwide, and for good reason! It’s relatively easy to make at home and offers a satisfying and balanced meal.

Ingredients You’ll Need

Here’s a breakdown of the ingredients required for both the Katsu (cutlets) and the Curry:

For the Katsu (Cutlets):

• 4 boneless pork cutlets (about 1/2 inch thick)
• 1/2 cup all-purpose flour
• 1 large egg, beaten
• 1 cup panko breadcrumbs
• Salt and pepper to taste
• Vegetable oil, for frying

For the Curry:

• 2 tablespoons vegetable oil
• 1 onion, chopped
• 2 carrots, peeled and chopped
• 2 potatoes, peeled and chopped
• 4 cups chicken broth
• 1 package (about 3.5 ounces) Japanese curry roux (such as Golden Curry or Java Curry)
• 1 tablespoon soy sauce
• 1 teaspoon Worcestershire sauce
• Cooked rice, for serving
• Optional toppings: Fukujinzuke (Japanese pickled relish), Tonkatsu sauce

Let’s Get Cooking: Step-by-Step Instructions

Now that you have your ingredients prepped, let’s dive into the cooking process:

Making the Katsu (Cutlets):

1. Season the pork cutlets with salt and pepper.
2. Set up a breading station: place the flour in one shallow dish, the beaten egg in another, and the panko breadcrumbs in a third.
3. Dredge each cutlet in the flour, shaking off any excess.
4. Dip the floured cutlet in the beaten egg, ensuring it’s fully coated.
5. Press the cutlet into the panko breadcrumbs, making sure it’s completely covered.
6. Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat.
7. Carefully place the breaded cutlets in the hot oil, being careful not to overcrowd the pan.
8. Fry for 3-4 minutes per side, or until golden brown and cooked through.
9. Remove the cutlets from the skillet and place them on a wire rack to drain excess oil.

Making the Curry:

1. Heat the vegetable oil in a large pot or Dutch oven over medium heat.
2. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the chopped carrots and potatoes and cook for another 5 minutes, stirring occasionally.
4. Pour in the chicken broth and bring to a boil.
5. Reduce heat to low, cover, and simmer for 15-20 minutes, or until the vegetables are tender.
6. Turn off the heat and break the Japanese curry roux into the pot. Stir until the roux is completely dissolved.
7. Add the soy sauce and Worcestershire sauce and stir well.
8. Return the pot to low heat and simmer for another 5-10 minutes, stirring occasionally, until the curry has thickened to your desired consistency.

Assembling Your Katsu Curry:

1. Place a serving of cooked rice in a bowl.
2. Slice the Katsu cutlet into strips and arrange them on top of the rice.
3. Ladle the curry sauce over the Katsu and rice.
4. Garnish with Fukujinzuke (Japanese pickled relish) or Tonkatsu sauce, if desired.
5. Serve immediately and enjoy!

This Katsu Curry recipe is a great starting point. Feel free to adjust the ingredients and seasonings to suit your own preferences. Experiment with different vegetables in the curry, or try using chicken or tofu instead of pork for the cutlets. The possibilities are endless!

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