Katsu Curry with a Twist

Ingredients

• 4 chicken or pork cutlets 4 chicken or pork cutlets
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 2 large eggs, beaten 2 large eggs, beaten
• 2 cups (200g) panko breadcrumbs 2 cups (200g) panko breadcrumbs
• Vegetable oil, for frying Vegetable oil, for frying
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tablespoons curry powder 2 tablespoons curry powder
• 1 tablespoon tomato paste 1 tablespoon tomato paste
• 2 cups (470ml) chicken or vegetable broth 2 cups (470ml) chicken or vegetable broth
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon honey 1 tablespoon honey
• Salt and pepper, to taste Salt and pepper, to taste
• Steamed rice, for serving Steamed rice, for serving
• Fresh cilantro or parsley, for garnish Fresh cilantro or parsley, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 15g, 3g
• Carbohydrates (total, sugars): 45g, 5g
• Protein: 30g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   Season the chicken or pork cutlets with salt and pepper.
3. 3.
   Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs.
4. 4.
   Dredge each cutlet in flour, dip it in the beaten eggs, and coat it with panko breadcrumbs, pressing gently to adhere.
5. 5.
   Heat vegetable oil in a large skillet over medium heat. Fry the cutlets until golden brown and crispy, about 3-4 minutes per side. Transfer the cutlets to a baking sheet and bake in the preheated oven for an additional 10 minutes to ensure they are fully cooked.
6. 6.
   In the same skillet, add the chopped onion and minced garlic. Sauté until the onion becomes translucent.
7. 7.
   Add the curry powder and tomato paste to the skillet, stirring well to combine with the onions and garlic.
8. 8.
   Pour in the chicken or vegetable broth, soy sauce, and honey. Stir to combine and bring the mixture to a simmer. Cook for 10-15 minutes, allowing the flavors to meld together and the sauce to thicken slightly.
9. 9.
   Remove the cutlets from the oven and slice them into strips.
10. 10.
    Serve the cutlets over steamed rice and generously drizzle the curry sauce on top. Garnish with fresh cilantro or parsley.

Treat your ingredients with care...

• Panko breadcrumbs — Panko breadcrumbs are lighter and crispier than regular breadcrumbs. They can be found in most grocery stores and are essential for achieving the perfect crispy texture in this recipe.
• Curry powder — Use a good-quality curry powder for the best flavor. Feel free to adjust the amount according to your spice preference.
• Chicken or pork cutlets — Pound the cutlets to an even thickness before breading to ensure they cook evenly and remain tender.

Tips & Tricks

• For a vegetarian version, substitute the chicken or pork cutlets with tofu or tempeh cutlets.
• Add a splash of coconut milk to the curry sauce for a creamy twist.
• Customize the spice level by adjusting the amount of curry powder or adding chili flakes.
• Serve with pickled vegetables or a side salad for a refreshing contrast to the rich flavors.
• Make extra curry sauce and freeze it for future use.

Serving advice

Serve the Katsu Curry with a Twist hot, alongside steamed rice. Garnish with fresh cilantro or parsley for a pop of color and freshness.

Presentation advice

Arrange the sliced cutlets on a bed of steamed rice, drizzle the curry sauce generously over the top, and garnish with a sprig of fresh cilantro or parsley. For an elegant touch, serve in individual bowls or on decorative plates.