I have not made Japanese curry in a long time - It's sort of difficult to make it for my family, cause my Hunny's system cannot digest curry well, and my youngest son does not like it. So it's really just me and my oldest son, and a big ol' stock pot of curry to eat -every day- before it goes bad.
I'm not sure how to cook it in smaller portions...
Anyhow, now that I'm all good & inspired, I believe I shall cook some Curry Katsu tonight (this'll be my first time cooking it with the batter-fried chicken included).
