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Chicken Katsu Curry
Saturday 23 June 2012
Hey everyone!!! I know this is different from my usual baking posts, but I wanted to share this Chicken Katsu Curry that I've made a while ago. It is one of my favourite Japanese dishes so I decided to give it a try from scratch!
I used Gizzie Erskine's recipe and you can find that through here. I've made it PLENTY of times so the recipe is very reliable and fool-proof! As you can see below, it needs quite a lot of ingredients... But don't be discouraged as it is very easy and definitely worth it!
Ingredients
For the Curry Sauce:
For the chicken:
Method:
The first time I made it, it took me almost 1 hour and 40 minutes + a LOT of plain flour to get the sauce to the right consistency! It was very frustrating so I decided to change the original recipe from plain flour to corn flour in the second time I made it. If you prefer a thicker sauce, use corn flour but if you don't, you can switch it up to plain flour.
It looks different to the thick and differently-coloured sauce from Wagamama. When I first cooked it, I was expecting it to look like that but the result was the proper curry sauce that I've had in authentic Japanese restaurants. So that was an extra plus! Overall, it is a really delish and heartwarming meal. Definitely worth the time and effort it takes to make it!
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Profile
Hii!!! I'm Anna. A 21 year old Media student in London with a baking obsession. I like to make cakes, desserts or any kinds of sweet things and blog about them! |