Those who know me well know that I do NOT like Katsu curry at all. However my boy loves it as he is not a spicy fan. He doesn’t mind Katsu styled curry though as the ‘heat’ is all right for him. Recently he has been buying Katsu ready meals as mummy has been poorly.
I actually do not like him to do that if I can help it because I know prepared food sold in supermarkets contain a lot of e-numbers. It is not hard to make Katsu sauce from scratch so today I cooked it for him with help from my daughter using chicken thighs.
I even went the extra mile of marinating and then frying the chicken skin to give that extra texture. I do not like soft curried chicken skin myself.
On the other hand my girl prefers my normal Malaysian version curries with added belacan. Hubby will eat both as he eats anything I serve him, no complains. All he asked is that I do not serve him fats and innards. Heck he even like petai, stinky beans that I do not eat or cook myself. Since lockdown he has not had any because we could not visit a friend who sometimes cooks it for him. Poor man, not really. kekekekekeke
Chicken Katsu Curry
Blended Ingredients to paste
- 1 tbsp Oil
- 2 Onions
- 3 fat Garlic cloves
- 1 thumb-size Ginger (I have to use less for son)
- 1 cup Coconut milk
Add to paste
- 1 tbsp Curry Powder (mild OR spicy)
- 1 tsp Turmeric ( use a bit more, up to you)
- 1 cup Coconut Milk
- 2 tbsp Demerara Sugar OR honey OR maple syrup
- 1 tbsp Light soy sauce
- 2 cube Oxo chicken stock
Ingredient for curry
- 2 tbsp Oil from frying chicken and potatoes
- 2 Onions sliced
- 1 kg Chicken (I used thighs skin on for the extra oomph)
- 1 kg Potatoes