Serves 4 portions / Difficulty – Easy / Prep 10 mins, cooked in 10
A versatile curry sauce, great for Katsu chicken, or chop and fry some cubed chicken breast and add to the sauce and cook through to make a chinese style chicken curry (ensure the chicken is well cooked and no pink inside). You can swap the peanut oil for vegetable oil, and the sweet soy sauce for a light soy sauce adding an additional teaspoon of sugar or to taste.
Ingredients
Peanut oil (or vegetable oil) – 2–3 tbsp
Onion, finely chopped – 1
Garlic clove, crushed – 1
Ginger, peeled & grated – 2.5cm piece
Turmeric – 1 tsp
Mild curry powder – 2 heaped tbsp
Plain flour – 1 tbsp
Chicken or veg stock – 1 cube
Coconut milk – 400ml
Sweet soy sauce – 1 tsp
Method
Soften the onions by cooking gently for 10 minutes on a medium heat. Then add the garlic and ginger and cook for a few minutes. Make sure nothing is burning so as not to impair the flavour.
Then add curry powder and turmeric and continue cooking for a few minutes. If the spices look like they are too dry or burning add 1 or 2 tablespoons of water.
Then stir in the flour, cook for 1 minute with the spices.
Break over the chicken stock. and then slowly stir in the coconut milk.
Season with a pinch of salt and the soy sauce. Cook for another 5 minutes.
Then let the sauce cool for a bit and either put in a blender or whizz with a hand blender to make a nice smooth curry sauce.
