go through the recipe with me~ (Halal Japanese Curry with Chicken Katsu) 📌note: i’ve always wanted to recreate japanese curry from scratch since most if not all roux here aren’t halal certified! Finally took the courage and experimented it for one of my host 🤭 They were pleased! Recipe adapted from derek chen but i made quite a few adjustments! ingredients 📝 4 tbsp neutral oil 4 cloves garlic (minced) 1 inch knob ginger (grated) 2 large onions (thinly sliced) 1/8 tsp baking soda + 2 tbsp water 1 red apple (grated) 2 tbsp tomato paste 6 tbsp butter 6 tbsp flour 6 cups beef stock [seasoning] 6 tbsp BABAS curry powder 1 tbsp garam masala 1.5 litre beef stock 1.5 tbsp light soy sauce 1 tbsp honey 1-2 tbsp chuno sauce* 2 tbsp ketchup chicken seasoning to taste Salt and sugar to taste Oyster sauce to taste 1 bay leaf 2 carrots 4 potatoes 1 tsp instant coffee [Chicken Katsu] chicken breast (pounded/ can be butterfly-ed) 2 eggs salt garlic powder black pepper breadcrumbs Process 🥘 Japanese Curry 1. Heat the oil in a large pot over medium heat. Add the minced garlic and grated ginger, then sauté until fragrant. 2. Add the sliced onions, with the baking soda and water. Cook over medium-low heat, stirring occasionally, for about 25–35 minutes until the onions are deeply caramelised and jammy. 3. Stir in grated apple and tomato paste. Cook for another 3–5 minutes until the tomato paste darkens slightly. 4. In the same pot, add the butter and let it melt completely. Add in flour and cook, stirring constantly, for 3–5 minutes to form a roux. 5. Deglaze and gradually pour in the beef stock while stirring to prevent lumps from forming. Bring the curry to a gentle simmer. 6. Add curry powder, garam masala, soy sauce, honey, ketchup, Chuno sauce*, oyster sauce, chicken seasoning, bay leaf, instant coffee lastly, carrots and potatoes. 7. Let everything simmer on low heat for 45–60 minutes, stirring occasionally, until the vegetables are fork-tender and the curry has thickened. Chicken Katsu 🍗 1. Pound or butterfly the chicken breast 2. In a bowl, beat all the ingredients and coat the meat in, then into the breadcrumbs 3. Deep-fry at 170–175°C for 5–7 minutes, or until golden brown. Remove and let it rest on a wire rack for a few minutes before slicing. #fypシ゚ #japanesecurry #chickenkatsu #MYFoodie #foryoupage - @kwhid