Products used in this recipe
Katsu Curry
Yield: 10 Servings
Yield: 10 Servings
Japanese style katsu chicken and curry sauce.
Instructions:
Step 1
Make a roux with butter and flour. Cook until golden brown.
Step 2
Stir through curry powder, garam masala and cayenne pepper for 30 seconds, remove from heat.
Step 3
Sauté frozen Edgell Onion, potato and frozen Edgell Carrots in oil.
Step 4
Add the roux and 1.6L water and simmer. Stir continuously until potatoes are cooked and the sauce has thickened.
Step 5
Using extra flour, eggs and breadcrumbs, crumb pork and deep fry until cooked.
Step 6
Serve curry over rice, top with sliced pork and shredded spring onion.