How To Make Chicken Katsu Curry

1위@laneerskine46925 hours ago

The pre-packaged ones are not gluten free unfortunately. So i just buy the tins of S&B Oriental Curry Powder and throw in a corn starch slurry at the end to thicken it up how i like it번역 보기

2위@ProgramKiraTV3 hours ago

Incorporating the food history you find interesting into your current type of videos is something I’d enjoy immensely.번역 보기

3위@PossiblyAnIrishGuy1 hour ago

If anyone watching this is gluten intolerant/has Coeliac's disease, you can make your own curry roux blocks like the one used in this video by making a roux with rice flour and oil, then add in the spices/stock (check online for the ones to use and proportions to replicate the flavour). The key thing is just using non-wheat flour in the roux, and rice flour or potato flour make great replacements for wheat flour when making roux-based sauces generally! As for the crumbing, you'd basically need to use some kind of gluten-free breadcrumbs which do exist (not sure of any off the top of my head) since panko is made with a bread dough containing wheat (that is cooked via electrocution, not even joking). But this is a much easier thing to amend in this dish vs the rice flour in the roux step above. Sounds crazy sure but genuinely does work, and means you can still enjoy this dish!번역 보기