Serving everyone’s favourite Curry Rice with Tonkatsu (Pork Cutlets) would earn me greater gratitude. Chicken Katsu (Chicken Cutlets) go very well, too.


4 Servings


4 Tonkatsu (Fried Pork Cutlet)
4 Servings Freshly Cooked Rice

Curry Sauce
1 tablespoon Oil
1 to 2 Onions
1 to 2 Potatoes
1 Carrots
550ml  Water *OR follow the instruction on the Curry Roux box
90 to 100g Curry Roux

  1. Cut the vegetables into bite size pieces. *OR any size pieces.
  2. Heat Oil in a large saucepan or pot on medium heat, and cook vegetables for a few minutes. Add Water and cook until vegetables are soft.
  3. Add Curry Roux blocks and simmer on a low heat. The longer you simmer, the richer the flavour.
  4. Cut Tonkatsu (Pork Cutlet) into bite size. Place Freshly Cooked Rice on a plate then Pork Cutlet, and Curry.