Japanese Chicken Katsu Curry

Japanese Curry was highly recommended by my sister. She used to cook one big pot for her family and they love it. I am inspired by the way she described it. So i started to follow her way of cooking this dish.

'Chicken Katsu Curry' for this, i used and instant curry sauce (Vermont Curry brand), that is so easy and convenient to prepare compared to our local curry.
The gravy is so thick and not that spicy, best serve with white rice
or my Home baked Sourdough Bread.


It's absolutely delicious. Here is my easy and simple recipe to follow:-

Ingredients:-
500g Chicken (chunks)
6 Potatoes (medium sizes cut into chunks)
2 Carrots (chunks)
1 Can of Button Mushrooms
1 big Onion (chunks)
Some chopped small onions
Some chopped garlic
1/2 cup of sesame oil
1/2 cup of apple puree
1/4 cup of honey
a slice of ginger
1 box of instant curry sauce (i used Vermont Curry brand)
salt and pepper powder
3 tbsp light soya sauce
3 tbsp tomato paste

Method:-
1)  Season the chicken pieces with salt, pepper powder, light soya sauce. Set aside.
2)  Heat a wok with the sesame oil, saute the ginger slice, big onion then the chopped small onions    and garlic until fragrant.
3)  Pour in the seasoned chicken, tomato paste and stir-fry until the chicken turn pale in color.
4) Add on the potatoes, carrots, button mushrooms and continue to stir-fry.
5) Transfer the whole mixture into a pot and pour water, until level with the mixture.
6) Scoop in the apple puree and honey and bring to boil until the mixture is cooked.
7) Lower the heat, break up the curry sauce blocks in smaller pieces and add to the pot.
8) Stir the mixture until it gradually thickens and it's ready to serve.
9) Best serve hot with Japanese white rice, poached egg and some shredded cabbage.


                                               *** Happy cooking with Love & Joy !!!***