KATSU JAPANESE CURRY BLEND 40g

Recipes to try with this spice
$5.25

A mild tasty curry mix that is ideal with chicken and seafood (SML PKT).

   
Weight 0.05 kg
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Description

Japanese Katsu Curry is mild and perfect for beginners (SML PKT).
Contains: Coriander seed ground, turmeric (Madras), onion powder, garlic powder, ginger ground, paprika, cumin, fennel, cassia (baker’s cinnamon), chilli, cardamom seed ground.
Description & Use: Japanese Katsu Curry is mild and perfect for beginners. Traditionally served as a sauce (recipe on back of pack), it can also be used to make
a mild chicken curry.
Blended and packed in Australia from imported and local ingredients.
Nutrition data: (applies to dry spice mix only).
Per 100g
Energy (kj)
 1420
Protein (g)
 12
Fat (g) Total
 10
Fat (g) Saturated
 2
Carbohydrate (g)
 40
Sugars (g)
 18
Sodium (mg)
 80

CHICKEN KATSU CURRY

Ingredients:

2 Tbs vegetable oil
1 brown onion chopped
1 carrot (100g) chopped into 1cm pieces
1 Tbs Katsu curry blend
2 Tbs plain flour,
1 Tbs soy sauce
1 Tbs rice wine
1 Tbs honey
500ml chicken stock
12 chicken tenderloins
2 eggs beaten
100g panko breadcrumbs
200g salted plain flour
200ml rice bran oil

Sauce:
Cook oil, onion and carrot in heavy based pan for 10 minutes until soft.
Add Katsu and flour, mix well, then add stock, soy, rice wine and honey.
Simmer 15-20 mins until carrot is soft.
Blitz to a smooth sauce.

Chicken:
Dust with flour, then dip in egg, (allowing excess to drip off) then breadcrumbs.
In a large shallow pan, heat oil and cook pieces 5 mins each side until golden.
Serve with rice or desired side and curry sauce. Serves 4.

* Leftover sauce can be frozen.

SKU:SKU36220-1.

Description

Japanese Katsu Curry is mild and perfect for beginners (SML PKT).
Contains: Coriander seed ground, turmeric (Madras), onion powder, garlic powder, ginger ground, paprika, cumin, fennel, cassia (baker’s cinnamon), chilli, cardamom seed ground.
Description & Use: Japanese Katsu Curry is mild and perfect for beginners. Traditionally served as a sauce (recipe on back of pack), it can also be used to make
a mild chicken curry.
Blended and packed in Australia from imported and local ingredients.
Nutrition data: (applies to dry spice mix only).
Per 100g
Energy (kj)
 1420
Protein (g)
 12
Fat (g) Total
 10
Fat (g) Saturated
 2
Carbohydrate (g)
 40
Sugars (g)
 18
Sodium (mg)
 80

CHICKEN KATSU CURRY

Ingredients:

2 Tbs vegetable oil
1 brown onion chopped
1 carrot (100g) chopped into 1cm pieces
1 Tbs Katsu curry blend
2 Tbs plain flour,
1 Tbs soy sauce
1 Tbs rice wine
1 Tbs honey
500ml chicken stock
12 chicken tenderloins
2 eggs beaten
100g panko breadcrumbs
200g salted plain flour
200ml rice bran oil

Sauce:
Cook oil, onion and carrot in heavy based pan for 10 minutes until soft.
Add Katsu and flour, mix well, then add stock, soy, rice wine and honey.
Simmer 15-20 mins until carrot is soft.
Blitz to a smooth sauce.

Chicken:
Dust with flour, then dip in egg, (allowing excess to drip off) then breadcrumbs.
In a large shallow pan, heat oil and cook pieces 5 mins each side until golden.
Serve with rice or desired side and curry sauce. Serves 4.

* Leftover sauce can be frozen.