Katsu Curry with Dr Bala and Master Saidaksh

panko breadcrumbs

🥗Healthier: whole wheat breadcrumbs

💰Cheaper: regular breadcrumbs

Whole wheat breadcrumbs add fiber while regular breadcrumbs are often more affordable.

tonkatsu sauce

🥗Healthier: homemade sauce with ketchup and Worcestershire

💰Cheaper: soy sauce

Homemade sauce can reduce sugar and sodium, while soy sauce is easier to find.

Introduce the hosts and the cooking channel.

Decide to make Katsu Curry and start by cooking rice.

Measure one portion of rice and add double the amount of water, then place in the microwave for 20-22 minutes.

Heat a portable cooker and add vegetable oil to the pan.

Once the oil is heated, add chopped onions and sauté until translucent, ensuring they do not burn.

Add a pinch or two of turmeric to the sautéed onions.

Add diced ginger and garlic to the pan and continue to sauté.

Stir in a couple of teaspoons of curry powder, keeping the mixture moving to avoid burning.

Add all-purpose flour to thicken the curry, mixing well to avoid lumps.

Gradually add chicken stock to the mixture, stirring continuously to achieve the desired consistency.

Add coconut milk to the curry, adjusting the amount to taste, and check for salt, adding if necessary.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens