Recipes
Chicken Katsu Curry
Ingredients
10 Portions
Onions (sliced): 2
Garlic Puree: 40g
Carrots (grated): 4
Plain Flour: 80g
Madras Curry Powder: 60g
Garam Masala: 30g
Soy Sauce: 50ml
Brown Sugar: 40g
Oil: 100ml
Chopped Tomato: 500g
Chicken Stock: 800ml
Chicken Schnitzel (see FFT recipe): 10
50 Portions
Onions (sliced): 10
Garlic Puree: 200g
Carrots (grated): 20
Plain Flour: 400g
Madras Curry Powder: 300g
Garam Masala: 150g
Soy Sauce: 250ml
Brown Sugar: 200g
Oil: 500ml
Chopped Tomato: 2.5kg
Chicken Stock: 4 litres
Chicken Schnitzel (see FFT recipe): 50
100 Portions
Onions (sliced): 20
Garlic Puree: 400g
Carrots (grated): 40
Plain Flour: 800g
Madras Curry Powder: 600g
Garam Masala: 300g
Soy Sauce: 500ml
Brown Sugar: 400g
Oil: 1 litre
Chopped Tomato: 5kg
Chicken Stock: 8 litres
Chicken Schnitzel (see FFT recipe): 100
Method
- Finely slice the onions and grate the carrots
- Gently stir fry the onions and carrots in oil for 20 minutes
- Add the garlic and fry for a further 2 minutes
- Stir in the curry powder, garam masala and plain flour and fry for another 2 minutes
- Add the chicken stock, chopped tomatoes, soy sauce, and brown sugar
- Simmer for 15–20 minutes then blend until smooth
- Taste for seasoning and thicken the sauce with cornflour if needed
- Serve the sauce over a Chicken Schnitzel
Key Points
Allergens
Gluten, Soy, Mustard, Eggs, Celery, Sulphites, Milk
