More great curry recipes

 Overview:

A mild, thick Japanese curry served with breaded cutlet (katsu) and rice. The flavour is rich, slightly sweet and comforting.

Ingredients

• 2 pork or chicken cutlets
• Flour, egg and panko breadcrumbs
• 1 onion, sliced
• 1 carrot, chopped
• 1 potato, cubed
• 500 ml stock
• 2 Japanese curry roux blocks
• Oil for frying
• Cooked short-grain rice

Method

1. Bread the cutlet: Coat the meat in flour, egg, then panko breadcrumbs.
2. Fry: Deep-fry until golden and crisp. Slice into strips.
3. Make curry: Simmer onion, carrot and potato in stock until tender.
4. Add curry roux blocks and stir until thickened.
5. Serve: Rice on one side, curry sauce beside it, sliced katsu on top.

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✅ Quick tip:
Most curries improve the next day because the spices and aromatics continue to develop overnight.