Katsu Curry Sauce (just like Wagamama)
Learn how to make your own Katsu Curry Sauce at home. A delicious blend of flavours that can be used to smother crispy chicken.
Servings: 2 servings
Calories: 284kcal
Ingredients
- 2 tablespoon Olive oil
- 1 Onion diced
- 2 Garlic cloves crushed
- 1 tablespoon Fresh ginger grated
- 2 tablespoon Curry powder
- 1 teaspoon Turmeric
- 1 tablespoon Plain flour
- 280 ml Chicken stock
- 120 ml Coconut milk
- 1 teaspoon Soy sauce
Instructions
- Put 2 tablespoon Olive oil into a saucepan and add 1 Onion, 2 Garlic cloves and 1 tablespoon Fresh ginger. Cook over a low heat until the onion has softened, about 5 minutes.
- Once the onions have softened, add 2 tablespoon Curry powder and 1 teaspoon Turmeric. Mix well.
- Add 1 tablespoon Plain flour and mix again. Gradually add 280 ml Chicken stock, 120 ml Coconut milk and 1 teaspoon Soy sauce, mixing continuously.
- Simmer for 5 minutes. You can leave your sauce as it is, or blend for a smoother consistency.
Notes
- Make sure your spices haven't been left open for longer than 6 months, as you want them to have the best flavour.
- You can make this spicier by using a madras curry powder.
- If you want a really smooth sauce, then you can strain it after blending it.
- If you wanted to hide some vegetables in this katsu curry recipe, then you can simmer some carrots with it and then blend them in when they are fully softened.
- You could also stir some creamy peanut butter into it to make it more like a satay and add some protein too.
Nutrition
Serving: 1portion | Calories: 284kcal | Carbohydrates: 20g | Protein: 6g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 4mg | Sodium: 333mg | Potassium: 381mg | Fiber: 3g | Sugar: 5g | Vitamin A: 70IU | Vitamin C: 51mg | Calcium: 82mg | Iron: 18mg
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