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Sweet Potato Katsu Curry
Prep Time: 20 Minutes
Cook Time: 30 minutes
Categories: Curry Party
- 2-3 tbsp vegetable oil
- 1 onion, diced
- 1 garlic clove, minced
- 1 birds eye chilli, finely chopped
- 2.5cm piece of ginger, peeled & grated
- 1 tsp turmeric
- 2 heaped tbsp mild curry powder
- 1 tbsp plain flour
- 300ml chicken or veg stock
- 100ml coconut milk
- 1 tsp light soy sauce
- 1 tsp sugar to taste
- For the panko Sweet Potato - 2 large potatoes, peeled and cut into 1/2cm slices
- 50g of all-purpose flour
- 150ml water
- 100g panko breadcrumbs
- Vegetable or an alternative high smoke oil for shallow frying
- Fry the chopped onion, garlic and chilli in vegetable oil until soft. Ensure the pan is on a low to medium heat to avoid burning anything
- Add your spices and cook on a low to medium heat until fragrant
- Add the flour to the pan and cook for 2 minutes stirring occasionally - it's this roux which will make your sauce the correct consistency.
- Add the stock bit by bit, stirring as you go, followed by your coconut milk. Finish with your sugar and soy sauce. Leave to simmer
- Strain through a sieve to make smooth
- To make the Panko Sweet Potato - prepare 4 plates. Pour a generous amount of flour, salt and pepper on the first plate. Mix 50g of flour and 150ml of water to make a batter, stirring continuously until smooth, pour onto the second plate.
- Use the third plate for the panko breadcrumbs and line the fourth plate with baking paper.
- Fill a small frying pan or the bottom of a wok with frying oil and let it heat up
- Coat the sweet potato slices in seasoned flour first, then batter and finally in breadcrumbs
- Press the breadcrumbs into the slices and shake each piece gently before putting onto hot oil to allow excess breadcrumbs to come off.
- Fry for about 1-2minutes on each side – until the coating becomes golden brown. Place freshly fried pieces on a plate with a kitchen towel to get rid of excess oil
- Serve with rice and a generous amount of katsu curry sauce