Quote Originally Posted by Burney View Post
You get some inoffensive fried, breadcrumbed chicken and then you pour some gopping Chinese chip shop curry sauce over it and serve it with rice?

Fùck right off, you dirty yellow *******s.
It’s better made with a pork loin, obviously, and should be served with chips. I occasionally crave that curry powder taste and the Katsu curry satisfies such desires perfectly. In short, I make it once a month. I can’t imagine ordering it in a restaurant, mind.