Wagamama Katsu curry

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Step 1

Place the oil in a saucepan over a medium heat. Add the onion, garlic and ginger and cook until softened. Lower the heat, add the spices and cook for

Step 2

2-3 minutes.

Step 3

Add the flour and stir over the heat to cook it out, then slowly add the chicken or vegetable stock. Bring to a simmer and add the coconut milk, soy sauce and sugar, to taste. For a perfectly smooth sauce, pass the mixture through a sieve.

Step 4

Store in an airtight container in the fridge for up to 3 days.