Pineapple Curry Katsu

Seek comfort from rainy days with this hearty bowl of Pineapple Curry Katsu. This intense curry is well balanced with the addition of refreshing pineapple. Complete your dream OISHII meal with a delightful chicken katsu and Japanese rice.

  • 1 Pineapple
  • 50g Butter
  • 30g All Purpose Flour
  • 7g Garam Marsala
  • 7g Curry Powder
  • 1 Large Onion
  • 1 Large Potato
  • 1 Carrot
  • ½ Cup Panko Breadcrumbs
  • 1 Egg
  • 4Tbsp Plain Flour
  • 2 Chicken Thigh
  • To Taste Salt And Pepper
  • 300ml Vegetable Oil For Deep-Frying
  • 300g Cooked Japanese Rice
  • 300ml Water
  1. Peel, core and cut pineapple
  2. Reserve 1/2 of pineapple and cut into 1cm slices and into ¼s
  3. Blend the other ½ of the pineapple in a food processor into a paste.Reserve in fridge until needed
  4. In a pot, add butter and melt it completely over low hea. Once completely melted, add flour and stir into the butter
  5. Continue to stir the butter flour mixture continuosly for 15-20mins until it turns light brown
  6. Add curry powder and garam marsala and mix well
  7. Add onions and saute for 5mins till onions are transperant. (Add a dash of oil if needed)
  8. Add in pineapple paste and water
  9. Allow to come to a simmer and add potatoes and carrots
  10. Simmer for 15mins or until potatoes and carrots are cooked. Set aside till ready to serve.
  11. In a small pan, add butter and caramelise sliced pineapple till brown on both sides.
  12. Heat vegetable oil in a pan big enough for the chicken thigh to 180°c
  13. Season chicken thigh with salt and pepper
  14. Drench chicken thigh in flour, beaten eggs and breadcrumbs
  15. Deep fry the breaded chicken thigh until cooked and golden brown, about 8mins. Set aside on kitchen paper to drain off excess oil
  16. Cut into thick slices before serving. Serve pineapple curry with katsu chicken thigh with a bowl of Japanese rice.