Tangy Katsu Curry
We love this tangy Katsu curry served with breaded chicken and rice. Really easy sauce- fry rough chopped onion and carrot until soft then add flour and curry powder. Few minutes later add in your preferred stock, some soy sauce and honey (manuka honey is lovely). Blitz the whole lot then stir through 2 teaspoons of Branston small chunk pickle. Serve with rice and sliced breaded chicken. It’s a Branston beauty!