Katsu curry (Katsu kare) from JapanEasy: Classic and Modern Japanese Recipes to (Actually) Cook at Home (page 130) by Tim Anderson

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Notes about this recipe

  • treay on November 14, 2024

    I have never cooked a Japanese curry until today and I made this curry recipe from scratch, making the paste by blending all ingredients and then adding the roux and stock. Tonight I decided to serve it with chicken katsu on the side. It is a recommendation in the book. We really liked it and really enjoyed the dinner, but I usually cook Southeast Asian curries, the reason being their curry pastes use mostly fresh ingredients and herbs and not that many spices. The same happens to me with the Indian curries, that even though I love them, they tend to repeat on me because of the spices, so I can only have them every so often.... But, I am very happy to have tried this recipe and we have plenty of leftovers for tomorrow to enjoy it again.

  • rodillagra on January 11, 2021

    Tasty. Needs a roux and to be blended twice so although it's not actually hard to make it does take a bit of effort. Made a quick katsu sauce from a recipe I found on the internet at the same time in case my picky eaters could taste the loathed banana and also so I could make it spicy. Definitely worth the effort to make this version if you've time.

  • Frenchfoodie on August 06, 2018

    This was delicious, compared well to restaurant katsu and was really quick and easy - add most of ingredients together, process to paste, fry, add stock then ketchup and soy. Blend. The recipe made enough for 6 good sized portions. Was cooking after work so just fried chicken breast strips and added sauce and cooked veg. Great hidden veg dish if you have fussy eaters that like curry.

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