Katsu Curry

After my success at making Korai curry, I decided to have a go at cooking Katsu curry.  Going in I knew I had a lot to live up to. The first time I tried Katsu curry was at Waggamama's




The recipes I looked at. All had a section for making crumbed chicken from scratch.  I  decided to use bought crumbed chicken from the supermarket.

A sweet lady at Tesco's spoke Pete  into getting chicken goujons, she assured him that she used them when she makes Katsu curry for her family. 

It was our first run so we went ahead and put the goujons in the oven. And it was a good call. 

I have to say the sauce was insane.  The aromas were just as we remembered and the flavour was perfect.  I could have let the sauce cook a bit longer so that it was smooth.  But that did not take away from the fact that it tastes, like this is going to be cooked again and again.

Food heaven.

Enjoy




Ingredients for curry sauce


1 onion
2 cloves of garlic
1 thumb size piece of ginger
1 carrot

1 tbsp medium curry powder
Splash of soy sauce
A pinch of garam masala
1 tsp Brown sugar
Chilli flakes to taste (optional)
Chicken stock or stock cube
1tbsp of corn flour or flour

Rice of your choice

Method:

 Roughly chop the onion, carrot, garlic and ginger gently fry in olive oil until soft and slightly caramelised.

Add the curry powder, a tablespoon of corn flour to make a thick paste. Then slowly add the chicken stock to make a sauce to the consistency you like.

Add a splash of soy sauce, a tsp of brown sugar, a pinch of garam masala, season to taste.

Add chilli flakes if you want a spicy hit. Then blend the sauce using a hand blender (optional).

Let it simmer and thicken slowly.

Serve with  rice and pak choi pour the curry sauce over the rice and chicken.