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S & B Curry, Medium / Hot Japanese Curry Roux Block (100g)

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£3.25
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£3.25

S & B Curry, Medium / Hot Japanese Curry Roux Block (100g)

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Japanese Curry is a highly popular dish both in Japan and Japanese restaurants all over the UK. Its medium / Hot spice taste makes this Japanese curry sauce an exciting choice. S and B curry sauce can be used to cook-in or pour-over many things. This Japanese Curry Sauce is ideal for making Chicken Katsu Curry.


  • Wheat flour

  • Edible oils (palm oil, canola oil)

  • Salt

  • Sugar

  • Curry Powder (5%)

  • Spices

  • Colour: E150a

  • Monosodium glutamate

  • Malic acid

  • Disodium guanylate

  • Disodium inosinate



Chicken Katsu Curry Recipe


Preperation : 10 mins
Cooking time: 20 mins


Ingredients



  • 250g Sushi Rice

  • 2 chicken breasts

  • 1-2 tbsp plain flour

  • 2 eggs, lightly beaten

  • 40g Panko Breadcrumbs

  • 100g S&B Medium/Hot Japanese Curry Sauce

  • vegetable oil (for deep-frying or shallow-frying)


Serves: 2


Directions



  • 1: Wash the sushi rice in cold water and drain. Then Cook the sushi rice.

  • 2: While your rice is cooking, slice each chicken breast in half making then half as thin, season with salt and pepper and dust with flour or tempura flour.

  • 3: Dip the chicken in beaten eggs, then coat them with Panko Breadcrumbs.

  • 5: Either shallow or deep-fry the chicken until cooked through, golden brown and crispy. Use a wok or deep fat fryer.

  • 6: Lay on Kitchen roll and drain off the oil. Cut chicken into pieces.

  • 7: Heat the S&B Japanese Curry Sauce.

  • 8: Serve your sliced chicken katsu on a bed of sushi rice and pour warm Japanese curry sauce over.


Chicken Katsu Curry Recipe


Preperation : 10 mins
Cooking time: 20 mins


Ingredients



  • 250g Sushi Rice

  • 2 chicken breasts

  • 1-2 tbsp plain flour

  • 2 eggs, lightly beaten

  • 40g Panko Breadcrumbs

  • 100g S&B Medium/Hot Japanese Curry Sauce

  • vegetable oil (for deep-frying or shallow-frying)


Serves: 2


Directions



  • 1: Wash the sushi rice in cold water and drain. Then Cook the sushi rice.

  • 2: While your rice is cooking, slice each chicken breast in half making then half as thin, season with salt and pepper and dust with flour or tempura flour.

  • 3: Dip the chicken in beaten eggs, then coat them with Panko Breadcrumbs.

  • 5: Either shallow or deep-fry the chicken until cooked through, golden brown and crispy. Use a wok or deep fat fryer.

  • 6: Lay on Kitchen roll and drain off the oil. Cut chicken into pieces.

  • 7: Heat the S&B Japanese Curry Sauce.

  • 8: Serve your sliced chicken katsu on a bed of sushi rice and pour warm Japanese curry sauce over.