Easy Katsu Curry

This is a super easy and simple midweek meal and perfect for Mondays. This is another fake-away recipe recreating the Wagamama katsu curry.

You can serve the katsu curry with a salad or some greens along with some rice. This recipe is for the katsu curry itself, the chicken is very simple and easy to make. Start off by chopping a medium white onion then mince two cloves of garlic and mince a thumb sized piece of ginger. Chop a carrot and a medium potato into small chunks. Once you have prepped your veg, start off by heating some oil in a pot, then add your onions, garlic and ginger and cook them until they are soft, then add the carrots and potatoes and cook for 2-3 minutes, whilst that is cooking boil 400ml water and add a chicken or vegetable stock cube to the boiling water and mix. Once the stock cube has been mixed in thoroughly add it in with the vegetables to deglaze the pot. Then add some coconut milk to your liking I added around one quarter can of coconut milk, if you like it creamier add some more to your preference.

Then bring to a boil and cover the lid, let it cook until the vegetables are soft, you can then add your seasonings, one and a half teaspoons of curry powder, one teaspoon of turmeric and one teaspoon of garlic powder along with salt and pepper. Also add some soy sauce around one and a half teaspoons and a teaspoon of brown sugar. Mix it all in and it is now time to blend it, I used a hand blender to blend until smooth, the consistency may look a little thick at first, you can put it back on the heat and add some water to loosen up the consistency, once the consistency is to your liking you can remove from the heat and it will be ready to serve. The consistency should be smooth and thick but not too thick that it is like a puree, you should also avoid the consistency being too runny, like soup.

You can either make your chicken from scratch or use some chicken that you can bake in the oven which I did only because I was short for time. Serve with a salad or some greens, I went for some tender stem broccoli and some mangetout because health is my passion. *insert laughing emoji* The ingredients and measurements which I used will be listed below, this dish is for two servings. I hope you enjoyed this recipe, for more recipes, pictures and videos you can head to my TikTok or Instagram @shefshahira

Ingredients

-1 medium yellow onion diced

-2 cloves of garlic minced

-1 thumb sized piece of ginger minced

-1 carrot chopped

-1 medium potato diced

-400ml of water

-1 vegetable or chicken stock cube

-100 ml coconut milk (canned)

-1 and a half teaspoons of curry powder

-1 teaspoon of garlic powder

-1 teaspoon of turmeric

-1 and a half teaspoon of soy sauce

-half a teaspoon of brown sugar