Japanese Curry – very different from an Indian curry.
Katsu curry sauce is so very easy to make, there is no need to buy packs of Golden Curry ever again – as nice as they are, the sauce is much nicer freshly made. This saves you shopping, cash and and it even freezes well too.
1 tablespoon cooking oil
1 onion, peeled and finely chopped
5 whole garlic cloves, peeled
2 carrots, peeled and finely chopped
2 tablespoons plain flour
1 tablespoon medium curry powder
600ml chicken stock
2 teaspoons honey / malt extract
1 tablespoon soy sauce
1 bay leaf
half a teaspoon garam masala
Heat the oil in a small pan. Add the onion and garlic and sauté for 2 minutes,then throw in the carrots and sweat slowly for 10 minutes with the lid on, giving the odd stir, until softened and starting to caramelise.
Stir in the flour and curry powder and cook for a minute.
Slowly pour in the stock until combined (do this gradually to avoid getting lumps). Add the honey, soy sauce and bay leaf and bring to the boil, then reduce the heat and simmer for 20 minutes, so the sauce thickens but is still of pouring consistency.
Add the garam masala, just before blending everything together (or put through a sieve).
Add a couple of cooked carrot and potato chunks to the sauce and serve with crispy panko crumbed chicken breast or pork chop. Even easier, throw in extra veg with the stock, remove when cooked and add back to the finished dish.
This is a traditional dish served over rice. Typically Tonkatsu on top of rice, sauce on top.
Use the sauce as a pasta or noodle coating. Udon noodles are typical but anything works. For a variation on the chicken/pork, top with some smoked mackerel and toasted sesame seeds. Serve with wilted greens.