Chicken Katsu Curry Burger

Tue, 2 May 2023

4 brioche baps

Curry sauce
Approx. 2 tbsp veg oil
1 large onion – diced
Splash of water
1 tbsp of curry powder (mild/medium or hot)
1 tsp garam masala
1 tsp turmeric
2 tsp garlic granules
1 tbsp of ginger powder
2 large carrots -peeled and diced
2 tbsp of light soy sauce
Approx. 400ml of water
1 chicken stock cube
1 large tin of Coconut milk 400g
Approx. 1 tbsp of honey (or sugar)

Veg oil Katsu Chicken
8 chicken thighs or 4 large chicken breasts (beaten with a mallet or rolling pin to flatten and tenderise)
Salt and white pepper to season
150g panko breadcrumbs
2 large eggs beaten
Salt and pepper to taste

Optional
Pickled slaw
1 medium carrot – finely shredded or grated
Approx. ¼ red cabbage – finely shredded or grated
150ml apple cider vinegar
1 heaped tbsp sugar
½ tsp garlic granules
pinch of salt and black pepper

Handful of spinach leaves
Tomatoes - sliced
Cheddar cheese

Method:
Katsu Chicken
1. Prepare the chicken thighs or breasts by beating them to tenderise with a mallet or rolling pin
2. Season both sides of the chicken piece with a pinch of salt and pepper
3. Then dip in the beaten egg and dip in the panko breadcrumbs so it is fully covered (repeat until all pieces of chicken are breadcrumbed).
4. In a frying pan add 6 tbsp of veg oil in and heat to high and then to medium. Then shallow fry the chicken on one side until golden and then flip – this will take about 5-8 min on each side. If the chicken starting to burn turn down the heat and cook until golden. Cut through the chicken and check it is fully cooked.
Sauce
5. Fry the onions on a very low heat for about 5-10 minutes until translucent and soft. If the onions start to burn then add a splash of water.
6. Then add in the curry powder, garam masala, garlic granules and ginger powder and fry for about 2 min on high heat so the aromas are released. Then add in the soy sauce.
7. Then add in the carrots, soy sauce, water and stock cube. Simmer for about 15 minutes until carrots are soft.
8. Then add in the coconut milk and blitz with soup blender until smooth.
9. Add the honey and taste. You may want it sweeter.
10. Season to taste with salt and pepper. You can freeze this sauce if you don’t use it all.

Pickled slaw
11. Put the apple cider vinegar, water, sugar, garlic, salt and pepper into a bowl and mix well.
12. Using a special peeler with a julienne attachment or a grater, grate the carrot and chop up the cabbage (slice the cabbage into fine strips or use a peeler and create strips.
Assemble
13. The compile the burger – piece of fried chicken, slice of cheese, pickled slaw, tomatoes, and repeat and pour the sauce over it and some spinach leaves and then the top of the burger bun.