This is a perfect accompaniment to chicken schnitzel and rice. You can also just eat it with chips :)
Ingredients
- 2 medium brown onions, roughly chopped
- 3-4 cloves garlic, roughly chopped
- 1 thumb ginger, roughly chopped
- 2 tsp mild curry powder
- 1 tsp salt
- 4 tbsp plain flour
- 400 ml chicken stock made up with 1 cube
- 3 medium potatoes, roughly chopped
- 3 medium carrots, roughly chopped
- 50 g butter
Substitutions
- Mild curry powder -> Japanese curry cubes, garam masala
- Chicken stock -> vegetable stock or miso broth
- Potatoes -> sweet potatoes
- Carrots -> parsnips or pumpkin
- Onions -> leeks or shallots
Instructions
- Heat 2-3 tablespoons of cooking oil on a medium flame and fry the onions for 5-7 minutes until translucent.
- Add the garlic and ginger and fry for another 2-3 minutes.
- Add mild curry powder throw in the salt, fry for another minute.
- Add in a little water ( approx 2 tablespoons )Sift in the flour
- Mix well add the chicken stock
- Throw in potatoes and carrots.
- Cover and cook on low for 20 minutes
- It will stick because of the flour so you need to keep stirring it intermittently.After 20 minutes the carrots should be soft
- Blend everything to form thick liquid.
- Add butter for silky smoothness.Give it another 5 minutes or until butter has completely melted.
- Check the salt and add another 1/2 teaspoon if needed....
- Voilà, katsu curry.
If you have any leftover ...
- Katsu Curry Udon Stir-Fry
- Katsu Curry Potato Bake
- Katsu Curry Loaded Fries
Katsu Curry Udon Stir-Fry Warm leftover curry until it loosens a bit. Throw in cooked udon noodles, a splash of soy, and spring onions. Toss on high heat for 2–3 minutes. It becomes a thick, glossy noodle bowl that feels way fancier than the effort you put in.
Katsu Curry Potato Bake Slice boiled potatoes, layer in a small dish, pour leftover curry over the top. Add cheese, bake until bubbling.
Katsu Curry Loaded Fries Pour curry over oven chips or better still chips from your local chippy.