Those who know me well know that I do NOT like Katsu curry at all. However my boy loves it as he is not a spicy fan. He doesn’t mind Katsu styled curry though as the ‘heat’ is all right for him. Recently he has been buying Katsu ready meals as mummy has been poorly.
I actually do not like him to do that if I can help it because I know prepared food sold in supermarkets contain a lot of e-numbers. It is not hard to make Katsu sauce from scratch so today I cooked it for him with help from my daughter using chicken thighs.
I even went the extra mile of marinating and then frying the chicken skin to give that extra texture. I do not like soft curried chicken skin myself.
On the other hand my girl prefers my normal Malaysian version curries with added belacan. Hubby will eat both as he eats anything I serve him, no complains. All he asked is that I do not serve him fats and innards. Heck he even like petai, stinky beans that I do not eat or cook myself. Since lockdown he has not had any because we could not visit a friend who sometimes cooks it for him. Poor man, not really. kekekekekeke
Chicken Katsu Curry
Ingredients
Blended Ingredients to paste
- 1 tbsp Oil
- 2 Onions
- 3 fat Garlic cloves
- 1 thumb-size Ginger (I have to use less for son)
- 1 cup Coconut milk
Add to paste
- 1 tbsp Curry Powder (mild OR spicy)
- 1 tsp Turmeric ( use a bit more, up to you)
- 1 cup Coconut Milk
- 2 tbsp Demerara Sugar OR honey OR maple syrup
- 1 tbsp Light soy sauce
- 2 cube Oxo chicken stock
Ingredient for curry
- 2 tbsp Oil from frying chicken and potatoes
- 2 Onions sliced
- 1 kg Chicken (I used thighs skin on for the extra oomph)
- 1 kg Potatoes
Prepared paste 
Marinate the chicken with some of the prepared paste 
Fry the chicken only skin side 
Look at the skin! 
Next fry the potatoes 
In your pot fry the sliced onions 
Add all your paste in 
Place chicken thighs in 
rinse the paste bowl with some water and add in
