I was actually only introduced to the world of katsu curry when I tried the Tesco freefrom version and I was immediately sold! I love crispy chicken, so this along with curry sauce is pretty much a perfect dinner for me! My only issue was that I found the Tesco version a bit too spicy (I’m pathetic when it comes to spice!) so I decided to try making my own! This recipe serves 2.
1 tbsp. oil
1 onion (chopped)
1 garlic clove
1 carrot (chopped)
1 red pepper (chopped)
1 1/2 tbsp. gluten free plain flour blend
1/2 tbsp. mild curry powder
1/2 tsp. garam masala
500ml gluten free chicken stock
1 tsp. tomato puree
1 tsp. agave syrup
1 tbsp. tamari
1 bay leaf
Heat the oil in a small pan. Add the onion and garlic and fry for a few minutes until they start to brown. Then add the carrots and peppers and a splash of water and cook gently for 10 minutes (lid on) until the vegetables begin to soften.
Stir in the flour, curry powder, garam masala and tomato puree then slowly add the stock, stirring to ensure the sauce isn’t lumpy. Add the agave syrup, soy sauce and bay leaf, bring to the boil then reduce to a simmer for 20 minutes.
Once the sauce is finished, you can either serve as is or blitz to create a smooth sauce (my preference!).
Serve with crispy chicken, rice and vegetables of choice!
For more curry recipes, check these out: