Chicken Katsu Curry

Finely chop up Onion, Carrot, Garlic and Ginger.

Heat Oil in a large saucepan and cook vegetables. When vegetables are softened and slightly caramelised, add Curry Powder and Flour, and stir-fry for a few minutes.

Add Chicken Stock and Mango Chutney, and bring to the boil. Reduce heat to simmer, stirring regularly, until the mixture thickens. Season with Salt & Pepper to suit your taste.

*Alternatively you can use Japanese Curry Roux blocks instead of Curry Powder and Flour. If you use Curry Roux blocks, use Water instead of Chicken Stock, OR Unsalted Chicken Stock.

Cut Chicken Katsu (Chicken Cutlet) into bite size. Place Freshly Cooked Rice on a plate, then Chicken Katsu and Curry Sauce.