Katsu curry sauce

The closest I’ve got at home to Wagamama.


  • 2 tablespoons vegetable oil
  • 2 onions, chopped
  • 5 garlic cloves, chopped
  • 2 medium carrots, sliced
  • 2 tablespoons plain flour
  • 4 teaspoons curry powder
  • 600ml chicken stock
  • 2 teaspoons honey
  • 4 teaspoons soy sauce


  1. Heat oil in medium solid saucepan, add onion and garlic and cook until softened. Stir in carrots and cook over low heat for 10 to 12 minutes.
  2. Add corn flour to 2 table spoons of cold water in a cup (this stops it being lumpy)
  3. Add the curry powder; cook for 1 minute. Gradually stir in stock until combined; add honey, soy sauce and bay leaf. Slowly bring to the boil.
  4. Turn down heat and simmer for 20 minutes or until sauce thickens. Use a hand blender and blend the shit out of it.
  5. Eat it with roast veg, chicken, or just rice.