Chicken Katsu Curry Sauce from Burnt Squash


  • 50g Butter
  • 1 x Carrot (Roughly Diced)
  • 1 x Onion (Roughly Diced)
  • 4 x Garlic Cloves (Peeled & Smashed)
  • 1 Tbsp Ground Ginger
  • 2 Tbsp Mild Curry Powder
  • 1 Tbsp Honey
  • 1 Tbsp Tomato Ketchup
  • 1 Tbsp Red Miso Paste
  • 1 Chicken Stock Cube
  • 700ml Water (Boiling)



  • Melt the butter over a medium heat and gently sweat the Carrot & Onion until the latter is beginning to colour.
  • Add the crushed Garlic cloves and cook for a further 2/3 minutes until aromatic.
  • Sprinkle in the Ginger & Curry Powder then, after a minute or so, add the Honey, Ketchup, Miso Paste and Soy Sauce.
  • Allow the mixture to begin to simmer into a paste then add the Stock Cube and Boiling Water.
  • Stir the sauce until well mixed, then set aside to cool slightly.
  • Once cooled a little, blitz in a food processor until smooth & silky, season to taste then either cool completely (for freezing or using later on) or bring back to a simmer and enjoy.


Katsu Curry Sauce



Chef Tip:

  • You can substitute the flavour of the stock cube to suit your dish, try a Katsu Fish Finger Sandwich if you’re feeling especially dirty…


4 Portions (approx. 800ml)

Cost per Portion:


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