Katsu Curry Sauce (just like Wagamama)
2 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
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- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 2 tablespoons Olive oil
- 1 Onion (diced)
- 2 Garlic cloves (crushed)
- 1 tbsp Fresh ginger (grated)
- 2 tablespoons Curry powder
- 1 tsp Turmeric
- 1 tbsp Plain flour
- 280 ml Chicken stock
- 120 ml Coconut milk
- 1 tsp Soy sauce
Method
- Put 2 tbsp Olive oil into a saucepan and add 1 Onion, 2 Garlic cloves and 1 tbsp Fresh ginger. Cook over a low heat until the onion has softened, about 5 minutes.
- Once the onions have softened, add 2 tbsp Curry powder and 1 tsp Turmeric. Mix well.
- Add 1 tbsp Plain flour and mix again. Gradually add 280 ml Chicken stock, 120 ml Coconut milk and 1 tsp Soy sauce, mixing continuously.
- Simmer for 5 minutes. You can leave your sauce as it is, or blend for a smoother consistency.