Indo-style Katsu Curry

Ingredients

In the Indo-style Katsu Curry, we adapt the traditional Japanese katsu curry by incorporating Indo flavors and spices. The original Japanese katsu curry typically uses a milder curry sauce and is served with Japanese-style rice. In the Indo version, we enhance the curry sauce with a blend of Indo spices, resulting in a spicier and more aromatic flavor profile. Additionally, we can serve the Indo-style Katsu Curry with fragrant basmati rice or naan bread, which complements the Indo flavors perfectly. We alse have the original recipe for Katsu karē, so you can check it out.

• 4 chicken or pork cutlets 4 chicken or pork cutlets
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 2 eggs, beaten 2 eggs, beaten
• 2 cups (470ml) vegetable oil, for frying 2 cups (470ml) vegetable oil, for frying
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 2 tablespoons curry powder 2 tablespoons curry powder
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon chili powder (adjust to taste) 1 teaspoon chili powder (adjust to taste)
• 2 cups (470ml) chicken or vegetable broth 2 cups (470ml) chicken or vegetable broth
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon honey or sugar 1 tablespoon honey or sugar
• Salt and pepper, to taste Salt and pepper, to taste
• Cooked basmati rice or naan bread, for serving Cooked basmati rice or naan bread, for serving

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 4g
• Carbohydrates (total, sugars): 30g, 5g
• Protein: 30g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the vegetable oil in a deep frying pan or pot over medium heat.
2. 2.
   Season the chicken or pork cutlets with salt and pepper.
3. 3.
   Dredge each cutlet in flour, dip in beaten eggs, and coat with flour again.
4. 4.
   Fry the cutlets in the hot oil until golden brown and crispy. Remove and drain on a paper towel-lined plate.
5. 5.
   In a separate pan, heat some oil and sauté the chopped onion, garlic, and ginger until fragrant and translucent.
6. 6.
   Add the curry powder, turmeric powder, cumin powder, coriander powder, and chili powder. Cook for a minute to release the flavors.
7. 7.
   Pour in the chicken or vegetable broth and bring to a simmer. Cook for 10 minutes to allow the flavors to meld together.
8. 8.
   Stir in the soy sauce and honey or sugar. Adjust the seasoning with salt and pepper to taste.
9. 9.
   Place the fried cutlets in the curry sauce and simmer for a few minutes to allow the flavors to infuse.
10. 10.
    Serve the Indo-style Katsu Curry over cooked basmati rice or with naan bread.

Treat your ingredients with care...

• Chicken or pork cutlets — Pound the cutlets to an even thickness before breading to ensure even cooking.
• Curry powder — Adjust the amount of curry powder and chili powder according to your desired level of spiciness.
• Basmati rice — Rinse the rice thoroughly before cooking to remove excess starch and achieve fluffy grains.
• Naan bread — Brush the naan bread with melted butter or ghee before serving for added flavor.
• Ginger — Use a microplane grater to easily grate the ginger into fine pieces.

Tips & Tricks

• For an extra crispy katsu, double coat the cutlets by dipping them in the beaten eggs and flour twice.
• If you prefer a smoother curry sauce, blend the onion, garlic, and ginger before sautéing them.
• Add a splash of coconut milk to the curry sauce for a creamy and tropical twist.
• Experiment with different meats such as beef or lamb for a variation in flavors.
• Garnish the dish with fresh cilantro or chopped green onions for a pop of color and freshness.

Serving advice

Serve the Indo-style Katsu Curry hot over a bed of fluffy basmati rice or with warm naan bread on the side. Accompany it with a refreshing cucumber and tomato salad to balance the spiciness of the curry.

Presentation advice

Present the Indo-style Katsu Curry by placing the crispy cutlets on top of the curry sauce, allowing them to stand out. Drizzle some extra curry sauce over the cutlets for an appetizing look. Garnish with a sprinkle of chopped cilantro or a lime wedge for a vibrant touch.