QUICK KATSU CURRY SAUCE RECIPES

Name: Katsu curry sauce
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 1 tbsp rapeseed oil or vegetable oil; 2 onions , chopped; 2 large carrots , chopped, plus 1 peeled into ribbons; 2 garlic cloves , crushed; thumb-sized piece ginger , peeled and grated or finely chopped; 1 tbsp curry powder , mild or medium depending on your spice tolerance; ½ tsp ground turmeric; 400ml can coconut milk; 2 tsp maple syrup or honey

KATSU CURRY SAUCE RECIPE - BBC GOOD FOOD

Katsu curry sauce recipe - BBC Good Food image

Make our easy take on katsu curry sauce to take your midweek meal from bland to brilliant. Pour over crunchy chicken katsu or tofu for a filling family dinner

Provided by Cassie Best

Total Time 25 minutes

Prep Time 5 minutes

Cook Time 20 minutes

Number Of Ingredients 9

Ingredients

1 tbsp rapeseed oil or vegetable oil
2 onions , chopped
2 large carrots , chopped, plus 1 peeled into ribbons
2 garlic cloves , crushed
thumb-sized piece ginger , peeled and grated or finely chopped
1 tbsp curry powder , mild or medium depending on your spice tolerance
½ tsp ground turmeric
400ml can coconut milk
2 tsp maple syrup or honey

Steps:

Heat the oil in a pan, cook the onions and chopped carrots until the onions are soft and starting to caramelise, about 8 mins. Add the garlic and ginger and sizzle for another 30 secs, then stir in the curry powder and turmeric. Once the spices are warmed through, add the coconut milk, maple syrup or honey and 100ml water. Season well, cover and simmer over a low heat for 20 mins.
When the onions and carrots in the curry sauce are soft, blitz using a hand or table-top blender. If the sauce is too thick, add a little more water, check the seasoning, adding more salt, maple syrup or some lime juice, if you like. Keep warm.
Serve over rice with chicken katsu or tofu.

Nutrition Facts : Calories 262 calories, FatContent 20 grams fat, SaturatedFatContent 15 grams saturated fat, CarbohydrateContent 15 grams carbohydrates, SugarContent 11 grams sugar, FiberContent 4 grams fiber, ProteinContent 3 grams protein, SodiumContent 0.07 milligram of sodium

KATSU CURRY RECIPES - BBC GOOD FOOD

Katsu curry recipes - BBC Good Food image

Our ultimate collection of classic chicken katsu curry, with vegetarian options like aubergine and tofu and unique versions like burgers and wraps.

Provided by Good Food team

Number Of Ingredients 1

Ingredients

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Katsu curry is super-delicious and is one of Japan’s most popular dishes. Its heart is Indian spices, which were brought through the spice trade to Britain, where we manufactured our first curry powder; then, back again through trade, they went to Japan, along with the French technique of thickening sauces with a roux (fat and flour) – and the katsu curry was born. Katsu was traditionally made with pork, but I have to say, chicken is my favourite.
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1. Press down firmly with the palm of your hand to slightly flatten each chicken breast. Place them in a bowl, pour over the buttermilk, add the curry powder and a pinch of sea salt, crush in the garlic, then toss to coat. Cover and marinate in the fridge for at least 2 hours, but preferably overnight.
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8. Just under half fill a large sturdy pan with vegetable oil – the oil should be 8cm deep, but never fill your pan more than half full – and place on a medium-high heat. Use a thermometer to tell when it’s ready (170°C), or add a piece of potato and wait until it turns golden – that’s the sign that it’s ready to go.
9. Carefully lower the chicken into the oil, fry for 8 minutes, or until golden and cooked through, then drain on kitchen paper.
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11. To serve, put a quarter of the rice into a small bowl, press to compact and turn out on to a plate, then repeat with the other portions. Place the chicken next to the rice, cover with the sauce, then sprinkle over the pickle and the coriander leaves.

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