So, i have a dark secret… way back in 2005 I worked as a waiter at Wagamama. I was woefully inadequate at the job, save for an uncanny ability to spend my pay cheque on Tsing Tao beer, and in 4 weeks managed to drop two rounds of drinks and miss two shifts to spliff related idleness…
However, you were encouraged to have a meal from the menu between services, which was cool, and my absolute favourite was the Katsu curry. The creamy but light sauce was a delight.
Anyway, here’s my take on this Japanese classic.
- 2 chicken breasts, cubed
- Half an onion, diced
- 250g sweet potato, grated
- 6 tomatoes, quartered
- 1 tbsp garam masala
- 1 tbsp curry powder
- 1 red chilli, seeds in
- A knob of ginger
- 3 tbsp fish sauce or tamari soy sauce
- 3 tbsp maple syrup
- 300ml chicken stock
Once you’ve prepped all of the ingredients, put everything but the chicken and stock into a food processor and blitz into a coarse paste.
In a large pan, start colouring the chicken for a minute or two, then add the paste and stir everything together. As it starts to boil, add the stock, and bring back to the boil again.
Reduce to a simmer and leave it to reduce, lid off for about 20 minutes.
Return to your kitchen, which should smell great, and serve with some boiled short grain rice. Nothing fancy, the curry should bring all the flavour you need!