Lower Fat Katsu Chicken Curry
- Ready In:
- 40mins
- Ingredients:
- 16
- Serves:
-
4
ingredients
- 14.79 ml garam masala powder
- 29.58 ml red curry paste
- 9.85 ml ginger paste (2.5cm of fresh ginger grated)
- 2 garlic cloves, finely chopped
- 2 medium onions
- 1 chopped red chilies or 4.92 ml chili paste
- 1 granny smith apple, cored peeled, chopped
- 14.79 ml oil
- 29.58 ml plain flour
- 473.18 ml chicken stock
- 14.79 ml oyster sauce
- 4.92 ml salt
- 29.58 ml brown sugar
- 600 g skinless chicken breasts, cut into chunks
- 29.58 ml cornstarch or 29.58 ml cornflour
- 29.58 ml cold water
directions
- mix curry powder, red curry paste, ginger paste, garlic, and the 1/2 apple, oil,and onions in food processor until smooth.
- cook mixture in large skillet/sauce pan for 5 minutes on medium heat.
- add 2 tablespoons of plain flour and cook for a further 3-5 minutes.
- slowly pour in chicken stock and keep stirring.
- add oyster sauce, salt, brown sugar.
- bring to low boil, add chicken stir occasionally until chicken is cooked through.
- in a separate bowl mix 2 tbs of corn starch with 2 tablespoons water, stir til smooth.
- add to sauce and stir while it thickens up.
- Notes:.
- to make it spicier, add chili paste, or a chopped red chili.
- serve over white rice (jasmine, or a sticky white rice), shredded cabbage, japanese pickles.
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RECIPE SUBMITTED BY
Hrm...based on the ideas given...
I live in England. But I was raised in Georgia, USA. Yes yes, a southern girl through and through. I'm a student in a serious relationship with a brit. I'm a student studying English Literature and History, loving every minute I might add.
My favorite cook book is anything by Jamie Oliver or Gordon Ramsey, I just think they're grand! And it's written in a clear way.
My biggest pet peeve will always be rudeness. I'm southern--there is never, ever an excuse for bad manners.