Katsu Curry

Ingredients

• 2 tbsp neutral oil
• 2 large onions, thinly sliced
• 1 carrot, chopped
• 2 tbsp all-purpose flour
• 1 tbsp curry powder
• 3 cups (720ml) chicken stock
• 1/2 apple, grated
• 1 tbsp ketchup
• 1 tbsp Worcestershire sauce
• 1 tsp soy sauce
• Salt, to taste
• 4 boneless pork loin chops (or chicken breasts), pounded thin
• Salt and pepper
• 1/2 cup (60g) flour
• 2 eggs, beaten
• 1 1/2 cups (150g) panko breadcrumbs
• Oil, for frying
• Steamed rice, to serve

Before you cook

• Pound the pork chops to an even 1cm thickness and season with salt and pepper.
• Grate the apple.

Steps

1. Heat the oil in a saucepan and cook the onions over medium heat for 20 minutes, stirring often, until deeply golden and caramelized.
2. Add the carrot and cook for 3 minutes.
3. Sprinkle in the flour and curry powder and stir constantly for 2 minutes to cook out the raw flour taste.
4. Gradually whisk in the chicken stock, a little at a time, until smooth.
5. Stir in the grated apple, ketchup, Worcestershire sauce, and soy sauce.
6. Simmer the sauce for 15 minutes, stirring occasionally, until thickened and glossy, then season with salt.
7. Set up three shallow dishes with flour, beaten egg, and panko.
8. Dredge each pork chop in flour, then egg, then press firmly into the panko to coat.
9. Heat 2cm of oil in a skillet to 170°C (340°F).
10. Fry each cutlet for 3 minutes per side, until deep golden and cooked through.
11. Drain the cutlets on a wire rack and slice into strips.
12. Serve the sliced cutlet over steamed rice, ladled generously with the curry sauce.