Hey guys its Alex!
Japanese Inspired Katsu Curry!
So I have a big obsession over Japanese food, but really fail at cooking it (especially sushi) so when I was really board the other day i thought; wouldn't it be nice to find a simple katsu curry recipe
Katsu Curry can't be that hard? Can it??
I eventually found the perfect recipe that seemed simple enough that I could follow and adapt in my own little quirky way- Here's the link for the non quirky recipe :)
To start I bought some chicken goujons and Uncle Bens microwavable rice, this cut time and cost!! and after getting all the basics of the dish I needed to concentrate on the sauce….
This is how I got on :)
What you will need….
Ingredients:
3 tbsp sunflower oil
2 medium onions, roughly chopped
25g chunk of fresh root ginger, peeled and finely chopped- this was debatable and i didn't add in the end
4 garlic cloves, sliced
3 tbsp medium curry powder
1⁄2 tsp ground star anise- or I have Chinese 5 spice which did the trick
1⁄2 tsp ground turmeric
4 tsp of plain flour
500ml chicken stock (made with 1 chicken stock cube)
4 tsp tomato purée
2tsp freshly ground black pepper
ohh and then i added a tad soy sauce when cooking the onions.
2 medium onions, roughly chopped
25g chunk of fresh root ginger, peeled and finely chopped- this was debatable and i didn't add in the end
4 garlic cloves, sliced
3 tbsp medium curry powder
1⁄2 tsp ground star anise- or I have Chinese 5 spice which did the trick
1⁄2 tsp ground turmeric
4 tsp of plain flour
500ml chicken stock (made with 1 chicken stock cube)
4 tsp tomato purée
2tsp freshly ground black pepper
ohh and then i added a tad soy sauce when cooking the onions.
-My first move was to fry the onions with some sunflower oil for about 5 mins- but make sure not to burn them like I did, just let them go golden - I may have aded soy sauce- you don't need it though.
-Then add in 4 garlic cloves with the onions, sliced into iddy, biddy, diddy chunks
-With them slowly frying, add and mix in all the turmeric, curry powder, black pepper, the star anise/five spice and sprinkle in the flour.
-Once mixed up in the pan add the chicken stock slowly, then add in the purée, I suggest at this point taste the mixture and see if it needs more flavouring.
-Let the sauce mix on a light flame to simmer. If its turned thick and paste like, add more water and slowly stir mixture. This is when I popped the rice in the microwave and the chicken was nearly finished being cooked in the oven.
-Once everything looks cooked put the rice and chicken on the plate with the sauce, you need to pour the sauce into a blender or use a stick blender to grind the mixture down to a smooth and creamy appearance and then its ready to serve
Daaadaaaa easy peasy lemon squeezy!!!
Tuck in and enjoy, let me know how you get on!
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