Katsu curry sauce is often poured over breaded chicken on a bed of rice. We made this yesterday and really liked it (we cheated a bit and served it with ready made breaded chicken, so we didn’t have to faff around with breadcrumbs), but is a versatile sauce you can serve with just about anything. We have leftover sauce in the fridge for another meal one evening this week. It would be easy to make the sauce ahead of time (it takes about 40 mins), and then reheat it when needed. Serves 4-6 depending on how much sauce you like drizzled over your dinner! 😀
Katsu curry sauce
1 tbsp oil
1 onion, peeled and chopped
5 garlic cloves, peeled and chopped
2 carrots, peeled and chopped
2 tbsp plain flour
1 tbsp medium curry powder
600ml chicken stock
2 tsp honey
1 tbsp soy sauce
1 bay leaf (optional)
1/2 tap garam masala
- Heat the oil in a small pan, and fry the onion and garlic 2 minutes.
- Add the carrots and cook slowly for 10 minutes with the lid on, stirring occasionally, until the vegetables have softened and are starting to caramelise.
- Stir in the flour and curry powder and cook for a minute.
- Add the stock slowly, stirring constantly, to make a lump-free sauce.
- Add the honey, soy sauce and bay leaf (if using). Bring to the boil, then reduce the heat and simmer for 20 minutes, so the sauce thickens.
- Add the garam masala, remove the bay leaf, and then use a blender to make a smooth sauce.
(We left the bay leaf out because I didn’t feel like searching the whole kitchen to find one, and we didn’t miss it at all….)
Ryan has had, in a restaurant, katsu pizza – basically a pizza base with katsu sauce and then breaded chicken on top. We might try that at home… but you’d need to reduce the sauce to a thicker consistency. I hadn’t realised, until we made it, that katsu sauce is vegetable-based; I thought it was just junk food! LOL