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Chicken katsu with curry sauce and white rice

Katsu curry sauce

A smooth, mild katsu curry sauce made in one pan. Better than the jar, and it keeps in the fridge.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Sauce
Cuisine: Japanese
Calories: 73
Ingredients Method Notes

Ingredients
  

  • 1 tbsp vegetable oil
  • 1 onion, finely chopped
  • 2 cloves garlic, grated
  • 1 tbsp mild curry powder
  • 1 tbsp plain flour
  • 400 ml chicken or vegetable stock
  • 1 tsp soy sauce
  • 1 tsp honey

Method
 

  1. Heat the oil in a pan and soften the onion over a low heat for 8 to 10 minutes.
  2. Stir in the garlic and curry powder and cook for one minute until fragrant.
  3. Add the flour and stir to a paste.
  4. Pour in the stock a little at a time, stirring until smooth.
  5. Add the soy sauce and honey, then simmer for 15 minutes until thick.
  6. Blend until smooth, then pour over chicken, tofu or rice.

Notes

Nutrition figures are an estimate worked out from the ingredient list. Values will shift with brands, cuts and how much frying oil is taken up.