Recipe Guide

Japanese Katsu Chicken Curry Recipe only Japanese curry, called ‘kare’ in Japanese is a very popular meal both in Japan and abroad. Curry was introduced by the British over 100 years ago and adapted to Japanese tastes, so it’s quite different to the Indian curry you may be used to. Katsu curry is a combination of deep fried breaded pork or chicken katsu cutlets and a rich curry sauce. Easy to make and so very tasty! INGREDIENTS 8 skinless chicken thigh fillets seasoned plain flour for dusting 2 eggs, lightly beaten panko breadcrumbs oil for deep-frying 2 tablespoons peanut oil 1 onion, thinly sliced 1 tablespoon freshly grated, peeled ginger 2 garlic cloves, finely chopped 1 tablespoon curry powder 2 tablespoons plain flour 600 ml chicken stock 60 ml (1/4 cup) soy sauce 2 tablespoons honey 2 teaspoons rice vinegar 1 teaspoon garam masala METHOD 1. For the katsu sauce, heat oil in a frying pan over medium-high heat, add onion, ginger and garlic; saute until tender (3-4 minutes)...

Cambodian Tamarind and Citrus Pork Curry Recipe only Cambodian food uses techniques and ingredients from Chinese, Indian, and Thai cooking, but distills them into an individual style. This recipe smacks  of Indian influence, but it's individualized with native ingredients and flavors such as tamarind, the tangy-tasting dried  pod of the tamarind tree. INGREDIENTS 70 g dried tamarind, chopped coarsely 1/4 cup (180 ml) boiling water 1 tablespoon peanut oil 1 large red onion, chopped finely 1 fresh long red chili, sliced thinly 5 cm piece fresh ginger, grated 2 garlic cloves, crushed 10 fresh curry leaves 2 teaspoons fenugreek seeds 1/2 teaspoon ground turmeric 1 teaspoon ground coriander 1 teaspoon finely grated lime rind 1 tablespoon lime juice 400 ml can coconut cream 6 baby eggplants, chopped coarsely 1 kg pork fillet, cut into 2 cm dices METHOD 1. Soak tamarind in the boiling water for 30 minutes. Place fine sieve over a small bowl; push tamarind through the sieve. Discard s...