If you haven’t had it, Japanese curry, and in particular Kastsu Curry, is very delicious. Katsu curry is a breaded deep-fried cutlet (tonkatsu; usually pork or chicken) with Japanese curry sauce. The sauce has more similarities to Chinese curry rather than Indian curries.
Thanks to S&B’s ‘curry mix in a block’ this is fantastically easy! This is a very simple recipe – you can flatten and bread the pork (or chicken, or indeed whatever) yourself if wish. Equally the curry sauce would be very straight forward too, its based on curry powder anyway.
However this is a very quick (25 minutes) and simple dish dish with 6 ingredients (one of which is water!)
Recipe
Pork Schnitzel Katsu Curry Ingredients
- S&B curry mix block (1/2 packet)
- 1 carrot
- 1 onion
- 1 potato medium sized potato (e.g. Maris Piper or King Edward)
- 660 ml water
- Pork Schnitzel (e.g. Lidl Alpenfest Viennese style pork schnitzel)
- 2 cups of jasmine rice
- 2 cups of water
Method:
- Start with rice (and schnitzel if roasting) which take 20 minutes. (Otherwise cook the curry at any point and reheat to serve when the other ingredients are ready.)
- For the jasmine rice: wash rice thoroughly (place in a sieve under running water for 2-3 minutes) and then add to pan (with plenty of room to expand when cooking).
- With the lid on, bring to the boil and then put on the smallest ring/burner on the lowest temp for 10 minutes.
- Take of the heat, and allow to rest for 10 minutes (lid on!)
- For the schnitzel, cook according to the instructions: either fry or roast.
- For the sauce:
- Peel the carrot and onion (and potato if desired, but its not necessary!)
- Dice the vegetables and fry for 3-4 minutes until the onions are softened but not coloured.
- Add water, bring to the boil and then allow to simmer for 12 minutes.
- Chop up and then add the S&B stock cube and stir until dissolved – this will take 2-3 minutes of stirring. The sauce will thicken up as the block mixes in.
- Serve rice, sauce, and sliced schnitzel.
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