Chicken Katsu Curry

Chicken Katsu Curry

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

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