elliottfamily.me From Scratch

RecipeVeganVegetarianKetoCarnivore

Katsu Curry

Home made version of the Japanese/English fusion. As good if not better than Wagas.

You'll need

Curry sauce

  • 1½ tbsp ghee, for vegan switch to coconut oil
  • 1½ tsp ground coriander
  • 1 tsp ground turmeric
  • 1 tsp onion powder
  • 1 tsp chilli powder
  • 1 tsp mustard powder
  • ½ tsp garlic powder
  • ½ tsp ground fennel
  • ¼ tsp ground black pepper
  • ½ tsp ground fenugreek
  • ½ tsp ground cinnamon and cumin and ginger combined
  • 1 whole star anise
  • ½ cup bone broth or chicken stock, or vegetable stock for vegan
  • 1 cup coconut cream, creamed coconut - solid block diluted in 250ml water or thick canned
  • 2 tsp honey, or maple syrup for vegan
  • 2 tsp apple cider vinegar
  • 1 tsp sea salt

Equipment

  • Saucepan

Method

  1. Melt the fat in a saucepan over a medium/low heat.
  2. Wake up the spices. Add the spices and powders, mix in, stir constantly for a minute or two. Don’t let it burn; turn it down if necessary.
  3. Pour in the stock and whisk to dissolve the spice paste into the liquid, scraping up anything from the bottom of the pan.
  4. Add the coconut cream, honey, salt and vinegar. Stir it in and bring to a gentle simmer.
  5. Simmer uncovered, stirring occasionally until it reaches the desired thickness - it will thicken as it reduces - this shouldn’t be a thin sauce, but add more water or stock as necessary.
  6. Fish out the star anise unless you’re going to cook protein with the sauce now.
  7. Otherwise store in jars/containers, cool and refrigerate or freeze as necessary.

Notes

If you want to make a full curry, then alongside the above, fry off whatever protein you want (chopped chicken thighs works well) in a little fat, then add to the sauce and poach the rest of the way.