Is Katsu Curry an acquired taste?

[MilkyCoffeeAndSkinnySyrup]

I am following Slimming World and everyone says how nice Katsu Curry is! So I decided to buy Katsu Curry paste from Tesco, which is okay on syns if I divide it into portions.

I fried off garlic, ginger and onions and then added the Katsu paste jar and some water and cooked for about 10 minutes. I added softened carrots and potatoes to thicken up the mixture. I blended it and put it back on the hob to simmer and added a few tbsp of Greek yogurt.

I have tried it and it is okay but it seems like it has an acquired taste? Unless I done it wrong or the Katsu paste is rubbish :(

[MyRelationshipIsWeird]

Have it at Wagamama - it’s lush. The Tesco sauce is vile, I had it last night with breaded chicken and rice in an attempt to make it Wagamama stylee but it wasn’t very nice at all.

[MyRelationshipIsWeird]

Prefer chip shop curry sauce - more like Katsu than the Tesco one anyway!

[myrtleWilson]

My DH makes a lovely Katsu curry at home - but not from a jar - I've asked him which recipe he uses, helpfully he can't remember But I've found this one online which is a Gizzy Erskine one - how would this stack up on the syns front?thehappyfoodie.co.uk/recipes/chicken-katsu-curry

[myrtleWilson]

thehappyfoodie.co.uk/recipes/chicken-katsu-curry

Sorry!

[LyricalGangster]

Katsu curry (especially the premise sachets in the stir fry aisle) vary massively between supermarkets. Waitrose does a good one, but Morrison's one is vile. Wagamamas katsu curry is delicious.

[Pannacott]

I just really don't like it.

[StripySocksAndDocs]

Katsu actually refers to the breading. So in the curry the sauce out be anything really.

[MilkyCoffeeAndSkinnySyrup]

Ah! I am going to have to try a recipe next time. It isn't 100% nice so I think I will just substitute using mayflower curry sauce! Shame cos I made lots so I can freeze a batch.

[MilkyCoffeeAndSkinnySyrup]

Thanks for the link @myrtleWilson

[Catatlarge]

Just tastes like chip shop curry sauce to me at Wagamama’s!

[PetiteMarseillaise]

This is the curry sauce that a Japanese friend recommended, and it's also sold at the Japan Centre. The brand does mild, medium and hot versions but I don't find even the hot version particularly chillie-y, Japanese curry is more sweet than hot, spicey Indian curries on the whole.

I think it's far nicer than the Wagamama version.

The katsu does refer to the panko coating of the chicken, as PP said.

[LemonysSnicket]

Get the bars of Katy’s curry - melt them down and pour over chicken.
What you’re making doesn’t sound like katsu

[LemonysSnicket]

Katsu not Katy’s

[bakingaddict]

I think you’re going wrong by putting in Greek yoghurt. Unlike Indian curry, Katsu won’t need yoghurt to temper the spices as it’s sweet and mild anyway and I think this is what’s made your Katsu taste funny

[ThursdayLastWeek]

I think that Katsu really isnt an acquired taste as it’s so sweet and mild!

But I can’t imagine it made with yoghurt rather than coconut milk.

My friends introduced me to it with a Hairy Bikers recipe they made from scratch which was delicious!

[NotUmbongoUnchained]

I imagine if it’s a slimming world version it won’t taste the same.
I’ve only had good curry in japan, not tasted anything in this country the same.

[buffy58]

Second the hairy bikers recommendation - from their Asian adventure book. Really, really nice- and worth it

Agree that Greek yoghurt has no place in Katy's curry. Also wouldn't add the veg in - would just have with steamed green veg on the side

[inamechangedforthispost]

I use the golden curry linked above to make the sauce, my husband prefers it to Wagamamas. It actually says on the box that it's ideal for a katsu.

[IHaveBrilloHair]

In theory everything's an acquired taste but I don't think katsu is particularly out there in terms of flavour.
I make it at home using Gizzi Erskine's recipe, it's one of Dd's favourites.

[happysunr1se]

Buy the block ones from Asian supermarkets and don't put yoghurt in it. I still find the block ones quite salty so I always make this dish the day after roast pork or chicken and dilute it with leftover gravy as well.

[nooka]

Katsu is a breaded, fried cutlet, usually chicken or pork. Japanese curry is based on curry powder (introduced to Japan by the British) so yes it does taste like chip shop curry sauce as they are made using the same spice mix. Japanese curry is usually made using a block of curry sauce added to a mix of onions, potato, carrot, meat and water. No dairy or coconut milk. Quite similar to using a gravy mix. The link that PetiteMarseillaise has put up looks pretty authentic (we live in an area which has had lots of Japanese immigrants people so buy our curry blocks from a Japanese shop and it looks very similar).

Here is a chicken Katsu with curry sauce recipe: www.japancentre.com/en/recipes/301-japanese-chicken-katsu-curry

It's very simple, often something you might get your child to learn to cook as their first meal recipe as it's a bit of a cheat meal that doesn't require much skill for a nice meal. Of course you have to like the taste of curry powder as that is the strongest flavour.

[Holycrapwhatnow]

Bars are good, jars are rubbish! Also I am VERY sceptical about adding Greek yoghurt, that probably also sent you off track. Katsu is yummy ,😊

[Pantah630]

Another vote for HB recipe, the one from the Curries book, it may be the same as the Asian Adventure one but haven't checked

[Jasmineandsunshine]

I wouldn't say it's an acquired taste, it's pretty non-offensive. I use the golden curry bars linked above, as do the Japanese people I know.

[IHaveBrilloHair]

You could serve the sauce separately and then it's just just fried chicken and rice.