Katsu Curry

(from sanzohoushi’s recipe box)

Serve with rice. You can add any meat of your choice to this dish, cooking it along with the vegetables, or you can cook the meat separately, breaded with panko, and serve it on top of the curry.

Serves 6 people

Categories: dinner

Ingredients

  • 1 Tbsp vegetable oil
  • 1 onion, peeled and chopped
  • 5 whole garlic cloves, peeled
  • 3 carrots, peeled and chopped
  • 4 red potatoes, chopped
  • 3 Tbsp flour
  • 1 tsp curry powder
  • 2 1/2 C chicken broth or stock
  • 1 Tbsp honey
  • 1 Tbsp soy sauce
  • 1 bay leaf
  • 1 1/2 tsp garam masala, separated

Directions

  1. Heat the oil on medium in a large pan

  2. Add the onion and garlic, saute for 2 minutes

  3. Add carrots and potatoes

  4. Cook for 10 minutes with the lid on, giving the odd stir, until softened and onions are starting to caramelise.

  5. Stir in the flour, curry powder, and 1 tsp of garam masala and cook for a minute

  6. Slowly pour in the broth or stock until combined (do this gradually to avoid getting lumps)

  7. Turn heat up to high

  8. add the honey, soy sauce and bay leaf and bring to a boil for 2 minutes

  9. Reduce the heat and simmer for 20 minutes

  10. Stir in the last 1/2 tsp garam masala

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