Katsu Curry

Prep Time


Cook Time



10 Portions


44 tbsp Country Range Korma Paste

22 tbsp Country Range Soy Sauce

44 tbsp Country Range Honey

88 tbsp Country Range Tomato Ketchup

22 tbsp Country Range Mango Chutney

11 ltr Country Range Vegetable Stock

22 tbsp Country Range Cornflour

3535 ml Country Range Extra Virgin Olive Oil

4 4 Cloves Garlic

4 4 Pieces Ginger

44 Pieces onions

11 Bunch Coriander

Chicken or vegetables

Multiply by
  • 1Peel and nely chop the garlic and ginger.
  • 2Wash peel and dice the onion.
  • 3Fry in oil the onion, ginger and garlic until soft in a sauce pan.
  • 4Add the korma paste, honey, ketchup, mango chutney, soy sauce and vegetable stock to the pan.
  • 5Simmer for 15 mins then thicken with corn our 6. Add your chicken or vegetables to the sauce and cook until ready.
  • 6Add fresh coriander to nish and serve with rice and a freshly baked naan.