Chicken Katsu Curry


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 4ltr
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 1ltr
Chopped Tomato 5kg
Chicken stock 8ltr
Chicken Schnitzel (see FFT Recipe) 100


1. Finely slice the onions and grate the carrots
2. Gently stir fry the onion and carrots in the oil for 20 mins
3. Add the garlic and fry for a further 2 minutes
4. Stir in the curry powder, garam masala and plain flour and fry for a further 2 minutes
5. Add the chicken stock, chopped tomatoes, soy sauce and brown sugar
6. Simmer for 15-20 minutes then blend until smooth
7. Taste for seasoning and thicken the sauce if necessary with some cornflour
8. Serve the sauce over a Chicken Schnitzel

Key Points


Allergens: Gluten, Soy, Mustard, Eggs, Celery