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Golden katsu curry

Prep Time:

25 Minutes

Cook Time:

30 Minutes


4 Servings



About the Recipe

The Japanese are well known as a nation of innovators and this dish represents one of their greatest food innovations - Japanese curry + katsu - a nourishing meal full of rich flavours that will satisfy all appetites. This dish involves making both the curry sauce and the katsu so you should set aside around 45 minutes. If you are really into your katsu (like me), you could make a large batch and freeze some of them to use in dishes like this at a later date.


4 boneless pork chops

100g breadcrumbs

80g plain flour

2 eggs

4 cubes Golden Curry roux

1 tbsp tomato ketchup

1 tsp soy sauce

1/2 tsp coriander powder

1/2 tsp cumin

1 tsp ginger paste

2 tsps garlic paste

600ml water

160g onion

150g courgette

100g carrot

a little salt and pepper

some veg oil for deep frying

some kitchen paper


for the curry sauce:

peel , halve and slice the onion lengthways

cut the carrot & courgette in half and slice diagonally

heat 1 tbsp of veg oil in a pan, add the onion, ginger & garlic, season lightly and fry for 3-4 mins

add the cumin & coriander and stir 

then add the ketchup, soy sauce and vegetables and stir again

add the water and the curry cubes and cook for 15 mins over a medium heat with the lid on

for the katsu: 

season the pork chops and score the rind of each one to stop the meat from curling when you fry it

coat the chops in the plain flour

prepare the eggs by beating them lightly, then coat each chop in the egg and then coat in the breadcrumbs

put enough veg oil in a pan to deep fry the pork and heat to 170C / 325F

deep fry the chops for 5 mins, turning once or twice to ensure an even colour

plate up four servings of rice, place each chop on the rice and then ladle the curry sauce over the pork

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