MykChilli Katsu Curry

Staying in doesn't mean not having your favourite restaurant dishes! Here's an easy MykChilli Katsu Curry recipe for a delicious dinner. Substitute eggplant & sweet potato with any of your favourite proteins for a non-veggie option. 


For the katsu sauce

  • 1 medium onion
  • 1 large carrot
  • 5cm piece fresh ginger
  • 2 garlic cloves
  • 1tsp red mykchillisauce
  • 2 tbsp toasted sesame oil
  • 1 tbsp olive oil
  • 1 1⁄2 tsp soy sauce
  • 1 tbsp curry powder
  • 400ml vegetable stock
  • 1/2 lemon
  • 2 tsp garam masala
  • 1 tsp sugar
  • 1/2 lemon
  • 2 tsp garam masala
  • 1 tsp sugar


1. Peel and dice the onion. Peel and grate the carrot. Peel and finely grate the ginger and garlic.

2. Put one pan over a medium heat and warm the sesame oil. Add the onions and fry for 3–4 minutes, stirring.

3. Add the carrot and olive oil and stir for 5–6 minutes.

4. Add the garlic and ginger and stir for 2 minutes. Add the soy sauce, red #mykchillisauce and curry powder and stir for 2 minutes.

5. Then transfer to the blender along with the vegetable stock. Blend. Pour back into the pan and return to a medium heat.

6. Cut the lemon in half and squeeze the juice into the pan. Sprinkle over the garam masala and sugar and stir. Reduce the heat to low. Taste and add more salt and lemon if required.

For the batter:

1. Mix 1 cup tempura batter mix with 160ml cold water

2. Trim the eggplant and peel the sweet potatoes. Cut into ½” slices.

3.  Tip into the batter and toss to cover.

4. Pour the vegetable oil into the second pan until its 2cm deep. Put the pan over a medium heat and heat until a wooden spoon dipped into the oil starts to bubble around the edges.

5. Carefully add the eggplant and sweet potato slices and fry for 4–5 minutes until crispy and deep golden. Transfer to the kitchen paper for a minute to soak up any excess oil.

6. Arrange the crispy eggplant on top and drizzle over the katsu sauce. Finely slice the spring onions and sprinkle over with the sesame seeds before serving.