I love katsu curry, especially the sauce that accompanies the breaded chicken. I actually prefer it chunky as opposed to a blended smooth sauce, but either way it is delicious!
Ingredients: (serves 2)
1 large white onion
4 peeled garlic cloves
1 large carrot
1 thumb sized ginger, peeled and diced finely
2 tspn medium curry powder
1 star anise crushed fine
2 cloves crushed
1 bay leaf
1 tblspn plain flour
1 veggie stock cube (500ml water)
2 tblspn tomato puree
2 tblspn soy sauce
1 tblspn soft brown sugar
50ml olive oil
Maldon sea salt
Method:
Dice the white onion and carrot around 1cm and finely dice the peeled garlic and ginger. Warm up the olive oil in the pan, add the diced ingredients and mix well ensuring it doesn’t burn. After around five minutes add the medium curry powder and bay leaf, if it begins to stick add a touch more oil. Crush the star anise and cloves as fine as possible and add to the pan. Continue to cook the ingredients for another 5 minutes, what you’re after is the vegetables to be slightly soft. Add the tomato puree and mix well, cook out for a further 5 minutes. Now add the plain flour, mix well, add the vegetable stock, you should see the sauce start to thicken, keep the heat on a low to medium. Finally add the soy sauce and soft brown sugar, season to taste as the soy sauce and stock give a salty flavour. If the sauce is a little thick, add a touch of hot water. Enjoy!
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