I grew up eating a lot of Indian and Caribbean curries, so I was really excited when someone introduced me to Japanese curry. It’s thicker than what I am used to and I like to make it slightly sweet. Usually, I just cut up some chicken, brown it in oil, add curry cubes and water, simmer for 20 minutes and eat, but today I wanted to try something different – Katsu Curry. Katsu Curry is breaded and fried pork cutlets served with curry sauce, vegetables and rice. The crispy, crunchy pork pairs well with the velvety curry sauce. I add applesauce to the curry to keep the rich texture and add a bit of earthy sweetness.
My husband uses his fork to drag pieces of meat through the sauce and then eats the leftover sauce and veggies with the rice. It’s the perfect dinner when the weather starts getting cold and you want warm, comforting food but don’t want to be in the kitchen all night. The whole thing comes together in about 30 minutes. If you have kids, you can let them dip the crispy pork in ketchup or duck sauce and save the curry for the adults.
- 4 boneless pork loin chops
- 2 eggs, beaten
- 1 cup flour (either all-purpose or self-rising is fine)
- 1 cup panko
- 2 tbsp butter
- ½ onion, sliced
- 4 curry cubes (I use 2 hot and 2 mild)
- 1 tbsp minced garlic
- 1 tbsp minced ginger
- ¼ cup apple sauce
- 32 oz chicken broth
- 1 14.5 oz can of whole peeled potatoes, drained and halved
- 1 8.25 oz can of sliced carrots, drained
- Salt and pepper
- 1 cup oil
- Use the back of a large knife to tenderize the meat.
- Dredge each piece of meat in the flour, then the eggs, and then the panko. Set side in the fridge.
- In a large nonstick skillet, add butter, onion, curry cubes, minced garlic, minced ginger and apple sauce.
- Sauté on medium heat for about 2 minutes, just until the butter and curry cubes have started to melt.
- Add chicken broth and simmer on medium heat for 20 minutes, stirring occasionally.
- Add potatoes, carrots, salt and pepper and simmer for another 5 minutes, until vegetables are warmed through.
- Add oil to a shallow nonstick skillet and fry the breaded pork chops for 3 minutes on each side.
- Slice pork and serve with curry sauce and rice.
Gather up:
- 4 boneless pork loin chops
- 2 eggs, beaten
- 1 cup flour (either all-purpose or self-rising is fine)
- 1 cup panko
- 2 tbsp butter
- 1/2 onion, sliced
- 4 curry cubes (I use 2 hot and 2 mild)
- 1 tbsp minced garlic
- 1 tbsp minced ginger
- 1/4 cup apple sauce
- 32 oz chicken broth
- 1 14.5 oz can of whole peeled potatoes, drained and halved
- 1 8.25 oz can of sliced carrots, drained
- Salt and pepper
- 1 cup oil
The first thing you want to do is use the back of a large knife to tenderize the meat. I just bash it from every direction on both sides.
Then, dredge each piece of meat in the flour…
Then the egg…
And finally the panko.
If you’ve never bought Panko before, it is usually in the ethnic aisle of the grocery store and this is what it looks like:
Once all the pork pieces have been coated, set them aside in the fridge until we are ready to fry them.
In a large nonstick skillet, add butter, onion, curry cubes, minced garlic, minced ginger and apple sauce.
The japanese curry will also be in the ethnic aisle. This is what the boxes look like:
When you open them, the curry comes in a long, soft bar – almost like a big chocolate bar. Look at the underside of the bar to see the markings for where to break off each cube. I like to use 2 hot cubes and 2 mild cubes, but any combination of 4 cubes will work fine.
Sauté on medium heat for about 2 minutes, just until the butter and curry cubes have started to melt.
Pour in the chicken broth and simmer on medium heat for 20 minutes, stirring occasionally.
Add potatoes, carrots, salt and pepper and simmer for another 5 minutes, until vegetables are warmed through. The reason I use canned vegetables in this is not just because I’m lazy and dont want to wait for them to cook, but also because I don’t want the potatoes and carrots to have an opportunity to start to break down into the curry and change its texture.
Add oil to a shallow nonstick skillet and fry the breaded pork chops for 3 minutes on each side. You can fry more than one at a time as long as the pieces are at least an inch away from each other so they can properly fry and not start to steam.
Slice pork and serve with curry sauce and rice. This is excellent with an ice-cold beer or non-alcoholic ginger beer!
Thanks so much for hanging in there with me and continuing to visit my site and share my recipes while my attention has been focused on this little lady:
I appreciate ya!
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