Create your own Katsu curry with this intensely fragrant curry powder, and pair it with some aubergine for a mouthwatering journey of flavour. This is so versatile, you can even make your own combinations, why not potatoes, or over portabello mushrooms, the options are endless.
Katsu curry is traditionally a chicken dish but why not try it vegan? Seitan has a wonderful texture for replacing chicken in dishes and would be delicious breaded in panko or if you're gluten-free why not try aubergine fritters with lashings of katsu curry sauce? Pair with steaming jasmine rice for a real treat.
Pairs deliciously with:
Japanese Katsu Curry with Chicken or Beef, Potatoes, and Carrots Tonkatsu (Japanese Pork Cutlet) and Rice, Panko-Crusted Portobello Mushrooms, Japanese Curry Puffs or Pot Pies
Origin & History
Japanese Katsu curry is a special blend made of number of different spices originally from Japan. This blend contains the most traditional spices found in locally produced blends: turmeric, black pepper, chili, star anise, fennel seed, fenugreek seed, coriander and cumin. Curry was first introduced in Japan in early XXIst century by English traders and, for this reason, it was considered by the Japanese to be a typical Western dish.
Turmeric, Black Pepper, Chilli, Star Anise, Fennel Seed, Fenugreek Seed, Coriander, Cumin
14 x 1/2 Tsp