Delicious Katsu Curry

Name: Delicious Katsu Curry
Yield: Serves 2 servings
Ingredients: 1 tomato; 1 onion; 1 carrot; 1/2 stalk celery; 1/2 teaspoon cumin; 1/2 teaspoon chili powder; 1/2 teaspoon turmeric; 2 tablespoons olive oil; 1 teaspoon curry powder; 1 tablespoon grated garlic; 2 bay leaves; 3 cups water (about 700 mL); 1 tablespoon chicken bouillon granules; 1 tablespoon sake (or dry white wine); Half a package Java curry roux; 2 boneless pork loin chops; as needed All-purpose flour,; 2 eggs, beaten; as needed Panko breadcrumbs,; Salt and pepper, to taste; as needed Vegetable oil,

チビももちゃん♥️ @momonyan_1227

This is a delicious katsu curry that's perfect when you want to boost your energy.

About this recipe:
This is a classic dish in our home.

This is a delicious katsu curry that's perfect when you want to boost your energy.

About this recipe:
This is a classic dish in our home.

チビももちゃん♥️ @momonyan_1227

This is a delicious katsu curry that's perfect when you want to boost your energy.

About this recipe:
This is a classic dish in our home.

This is a delicious katsu curry that's perfect when you want to boost your energy.

About this recipe:
This is a classic dish in our home.

Saved

Ingredients

Serves 2 servings

1tomato
1onion
1carrot
1/2 stalkcelery
1/2 teaspooncumin
1/2 teaspoonchili powder
1/2 teaspoonturmeric
2 tablespoonsolive oil
1 teaspooncurry powder
1 tablespoongrated garlic
2bay leaves
3 cupswater (about 700 mL)
1 tablespoonchicken bouillon granules
1 tablespoonsake (or dry white wine)
Halfa package Java curry roux
2boneless pork loin chops
as neededAll-purpose flour,
2eggs, beaten
as neededPanko breadcrumbs,
Salt and pepper, to taste
as neededVegetable oil,

Saved

Steps

1

Chop the onion, carrot, and celery in a food processor. Dice the tomato into small pieces.
2

Add the olive oil, grated garlic, cumin, chili powder, turmeric, curry powder, and bay leaves to a pot. Sauté until fragrant.
3

Add the chopped vegetables and tomato to the pot. Cook until most of the moisture evaporates.
4

Add the water, chicken bouillon, and sake to the pot. Simmer for 15 minutes. Remove the bay leaves, turn off the heat, add the curry roux, and stir until dissolved. The curry is ready.
5

Season the pork with salt and pepper. Dredge in flour, dip in beaten egg, then coat with panko breadcrumbs.
6

Heat vegetable oil in a frying pan. Fry the breaded pork until golden brown to make tonkatsu.
7

Serve the curry on a plate and top with the tonkatsu, cut into bite-sized pieces.