How to Cook Japanese Katsu Curry

How to Cook Japanese Katsu Curry

Ingredients: 4 tbsp rapeseed oil or vegetable oil 2 x 200g rice wrap (we use brown basmati) large cucumber, peeled into ribbons a handful of mint leaves or coriander leaves, or both lime wedges, to serve For the curry sauce: 1 tbsp rapeseed oil or vegetable oil 2 onions, chopped 2 large carrots, chopped, plus 1 peeled into ribbons 2 cloves of garlic, crushed thumb-sized ginger, peeled and grated or finely chopped 1 tbsp curry powder, light or medium depending on your spice tolerance tsp turmeric powder 400 ml canned coconut milk 2 tsp maple syrup (or use honey if not cooking for vegans) For katsu: 1 tbsp cornstarch 8 mini chicken fillets, or tofu blocks 280-300g, or half and half 200 grams of bread flour (gluten-free if necessary). How to make Japanese katsu curry: First, make the curry sauce. Heat 1 tbsp oil in a skillet, cook the chopped onions and carrots until the onions are soft and starting to caramelize for about 8 minutes. Add the garlic and ginger and simmer for 30 seconds, then add the curry pow…