Katsu Curry

Name: Katsu Curry
Yield: 4 servings
Cuisine: British
Ingredients: 4 Tonkatsu (Fried Pork Cutlet); *Find 'Tonkastu' recipe at https://cookpad.wasmer.app/uk/recipes/1545027-tonkatsu-pork-cutlet; 4 Servings Freshly Cooked Rice; <Curry Sauce>; 1 tablespoon Oil; 1-2 Onions; 1-2 Potatoes; 1 Carrots; 550 ml Water *OR follow the instruction on the Curry Roux box; 90-100 g Curry Roux

Hiroko Liston @hirokoliston

Melbourne, Australia

Serving everyone’s favourite 'Curry Rice' with Tonkatsu (Fried Pork Cutlets) would earn me greater gratitude. Chicken Katsu (Chicken Cutlets) go very well, too.

Hiroko Liston @hirokoliston

Melbourne, Australia

Serving everyone’s favourite 'Curry Rice' with Tonkatsu (Fried Pork Cutlets) would earn me greater gratitude. Chicken Katsu (Chicken Cutlets) go very well, too.

Saved

Ingredients

4 servings

4Tonkatsu (Fried Pork Cutlet)
*Find 'Tonkastu' recipe at https://cookpad.wasmer.app/uk/recipes/1545027-tonkatsu-pork-cutlet
4Servings Freshly Cooked Rice
<Curry Sauce>
1 tablespoonOil
1-2Onions
1-2Potatoes
1Carrots
550 mlWater *OR follow the instruction on the Curry Roux box
90-100 gCurry Roux

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Steps

1

Cut the vegetables into bite size pieces.
2

Heat Oil in a large saucepan or pot on medium heat, and cook vegetables for a few minutes. Add Water and cook until vegetables are soft.
3

Add Curry Roux blocks and simmer on a low heat. The longer you simmer, the richer the flavour.
4

Cut Tonkatsu (Pork Cutlet) into bite size. Place Freshly Cooked Rice on a plate then Pork Cutlet, and Curry.