Katsu Curry Sauce (yup like Wagamama’s-possibly better)

Katsu Chick Curry Home DelishLet’s face it, I don’t eat out much yet alone in chain restaurants (food snob alert!). But I’ll admit…I have been in Wagamama’s a few times in the past for one reason or another, and have to say their Katsu Chicken is a delight. Assuming that getting that unusual fusion of Indian and Japanese flavour at home would be a tough call I never bothered to attempt it…that is until recently!

I love Asian food, my other half on the other hand can take it or leave it… So when he told me that he actually LIKED katsu I of course immediately launched into a Pinterest pinning frenzy! Who knew a katsu at home was so simple and sooo tasty? Not me!

What always put me off making katsu was that it’s a bit of an oddity to me – I just couldn’t get my head round it! It’s more Indian and European than Japanese to me. Turns out that it is indeed a perfect example of fusion food as Brits introduced curry powder to Japan when India was under British colonial rule (I’m no history buff but aren’t food history facts ace?).

After some considerable online research and a couple of attempts at a few of the more promising recipes out there, I think I have a sauce recipe i’m happy with. And I hope you will be too.  Serve it with breaded pan fried chicken, tofu or sliced aubergine, jasmine rice and some raw veggies and you’re on a winner.

TIP: a blender is absolutely necessary to achieve a proper curry sauce.

Ingredients (Serves 4) 

Garam Masala – 1 heaped tablespoon
Mild/ Medium curry powder – 2 tablespoons
Brown sugar – 1 tablespoon 
Tamari sauce (soy sauce) – 1 tablespoom
Tumeric – 1 teaspoon
Plain flour (corn flour, rice flour or potato starch will work well for a gluten free alternative) – 1 heaped tablespoon
Fresh ginger – thumb sized piece finely chopped 
Fresh garlic –
2 cloves finely chopped
White onion – 1 medium sized – finely chopped
Carrot – 1 diced
Stock – 3/4 pt Chicken or vegetable (I do not recommended using dry stock cubes these are very salty and your Tamari sauce is naturally salty)
Sunflower or rapeseed oil – for frying

1. Heat a little oil in a pan – gently fry the onion and carrot until soft then add the garlic and ginger
2. Add the spices, fry (be careful not to let them burn) then add the flour stir well
3. Now add the stock and Tamari sauce and simmer for a good 10 mins
4. Remove off the heat and blend until smooth – be careful it will be hot!
5. Put back on the heat and simmer gently for a further 5 mins or until well thickened
6. Serve with your choice of meat or veg and Jasmine rice
7. Enjoy.

 


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