Katsu curry

Name: Katsu curry
Prep time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Asian cuisine
Ingredients: 2 tbsp oil; 2 onions; 4 garlic cloves; 2 cm ginger; 3 tbsp mild curry powder; 3 tbsp white flour; 1 tbsp tomato puree; 2 tsp sugar; 400 g waxy potatoes; 250 g carrots; 3 ½ dl chicken bouillon; 1 ½ dl apple juice; 3 tbsp soy sauce; 1 tbsp balsamic vinegar; 1 tbsp mirin (rice wine); salt to taste; 4 pork cutlets (each approx. 70 g); ¼ tsp salt; a little pepper; 1 egg; 70 g panko breadcrumbs; 6 tbsp oil for frying; 1 spring onion incl. green part; 2 tbsp preserved ginger

Ingredients

4 people

Hint:

Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Curry

2 tbsp oil

2 onions, finely chopped

4 garlic cloves, finely chopped

2 cm ginger, finely grated

3 tbsp mild curry powder

2 tbsp white flour

1 tbsp tomato puree

2 tsp sugar

400 g waxy potatoes, cut into 1.5 cm cubes

250 g carrots, cut into 1.5 cm cubes

3 ½ dl chicken bouillon

1 ½ dl apple juice

3 tbsp soy sauce

1 tbsp balsamic vinegar

1 tbsp mirin (rice wine)

salt to taste

To bread the meat

4 pork cutlets (each approx. 70 g)

¼ tsp salt

a little pepper

1 tbsp white flour

1 egg, beaten

70 g panko breadcrumbs

To fry

6 tbsp oil for frying

To serve

1 spring onion incl. green part, cut diagonally into rings

2 tbsp preserved ginger, drained

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How it's done

Curry

Heat the oil in a pan. Sauté the onions, garlic and ginger for approx. 5 mins. Add the curry powder and flour, fry for approx. 2 mins. Add the tomato puree, sugar, potatoes and carrots and cook briefly. Pour in the stock, apple juice, soya sauce, balsamic and mirin, bring to the boil. Reduce the heat, simmer the curry (uncovered) for approx. 30 mins., stirring occasionally. Season with salt.

To bread the meat

Season the cutlets. Empty the flour and breadcrumbs into two separate shallow dishes and the egg into a deep dish. Toss the cutlets in the flour in batches, then shake off the excess. First dip the cutlets in the egg, then in the breadcrumbs, pressing firmly on the crumb coating.

To fry

Heat the oil in a wide non-stick frying pan. Reduce the heat, fry the cutlets over a medium heat for approx. 3 mins. on each side until golden. Remove, drain on kitchen paper.

To serve

Cut the meat diagonally into strips, plate up with the curry. Garnish with spring onions and ginger.

Good to know

Tip:	Instead of pork, you can also use 2 chicken breasts, cut open lengthwise and pounded flat.
Serve with:	Rice

How-tos

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4 people

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