Katsu Curry Recipe

Rinse the basmati rice under cold running water until the water runs clear to remove excess starch.

Combine the rinsed rice, 480 ml water, 0.5 tsp salt and 1 tbs butter in a medium saucepan. Bring to a boil over high heat.

Once boiling, reduce heat to low, cover and simmer for 12–15 minutes until water is absorbed and rice is tender.

Turn off heat and let the rice sit, covered, for 10 minutes. Fluff with a fork before serving.

Prepare the meat: if using pork loin, slice into 4 equal cutlets about 1–1.5 cm thick. If using chicken breasts, butterfly or pound to an even 1–1.5 cm thickness.

Season both sides of each cutlet with 1 tsp salt and 0.5 tsp black pepper.

Set up a breading station: place 0.75 cups flour in one shallow dish, beat 2 eggs in a second dish, and place 1.5 cups panko breadcrumbs in a third dish.

Dredge each cutlet in flour, shaking off excess, then dip into beaten egg, and press into panko breadcrumbs to coat thoroughly. For an extra-crispy crust, repeat the egg and panko step for a double coating.

Heat about 1–1.5 cm of vegetable oil in a large skillet (use roughly 300–400 ml for shallow frying) over medium-high heat to 170–175°C (340–350°F). If you have a thermometer, aim for that range; otherwise test with a pinch of breadcrumb — it should sizzle immediately without burning.

Fry the breaded cutlets in batches without crowding the pan for 3–4 minutes per side, until golden brown and cooked through (internal temperature 75°C / 165°F for chicken). Adjust heat as needed to maintain oil temperature.

Transfer cooked cutlets to a wire rack set over a baking sheet to drain and keep warm. Repeat with remaining cutlets.

Heat 2 tbs vegetable oil and 1 tbs butter in a medium saucepan over medium heat.

Add 1 cup finely diced yellow onion and sauté 6–8 minutes until softened and beginning to caramelize.

Add 3 minced garlic cloves and 1 tbs grated fresh ginger; cook 1 minute until fragrant.

Stir in 1 cup grated carrot and 0.5 cup grated apple; cook 3–4 minutes until softened.

Add 2 tbs curry powder, 1 tsp garam masala and 1 tbs tomato paste; cook 1–2 minutes, stirring, to bloom the spices.

Pour in 500 ml chicken or vegetable stock, then add 2 tbs soy sauce, 1 tbs worcestershire sauce and 1 tbs brown sugar. Stir to combine and bring to a gentle simmer.

Simmer uncovered 12–15 minutes to reduce and concentrate flavors, stirring occasionally.

Make a slurry by whisking 1 tbs cornstarch with 2 tbs cold water until smooth. Slowly whisk the slurry into the simmering sauce. Cook 2–3 minutes until the sauce thickens to a gravy-like consistency.

Taste and adjust seasoning with 0.5 tsp salt and 0.25 tsp black pepper as needed. Keep warm over very low heat, stirring occasionally.

Slice the rested katsu cutlets into 1–2 cm strips.

Divide the fluffed basmati rice among four plates or shallow bowls.

Place sliced katsu along one side of the rice. Spoon a generous ladle of hot curry sauce alongside and slightly over the katsu so it soaks the crust lightly.

Drizzle 4 tbs katsu or tonkatsu sauce over the cutlets if using.

Garnish each plate with thinly sliced red chilli, 2 finely sliced spring onions scattered, and a small handful of micro herbs.

Serve immediately with lemon wedges on the side to squeeze over the cutlet if desired.