Chicken katsu 3

LeaderBrand Chicken Katsu with Pickled Beetroot Slaw

Serves 4


To make the Katsu Sauce, heat the oil in a saucepan over medium-high heat. Add the onion and cook until soft. Add the ginger and garlic and cook for a further minute.

Add the curry powder and stir until fragrant (approximately one minute). Boil the kettle to have your boiling water hot and ready for when you need it. Add the flour to the curry powder and onion mixture and stir for 1-2 minutes until flour darkens to a light brown colour. 
Slowly add in the boiling water while stirring until you have a smooth thick paste. You may not need all the water. Whisk the stock into the paste in small quantities, then add the soy sauce and honey and bay leaf and simmer, whisking now and then, for 20 minutes, adding more stock or water if needed. The sauce should be thick but still pourable. Stir in the vinegar and garam masala and keep warm. Remove the bay leaf before serving.

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