Chicken Katsu Curry

Mon, 25 February 2019

Ingredients

 

·         4 chicken breasts

·         150ml oil

·         1 large free-range egg, beaten

·         1 tbsp soy sauce

·         150g panko breadcrumbs

·         25g flour, seasoned

·         300g uncle bens rice, cooked, to serve

·         6 spring onions, thinly sliced, to serve

 

For the curry sauce:

·         1 tbsp oil

·         1 onion, finely chopped

·         2 garlic cloves, finely chopped

·         1 thumb-sized piece of fresh ginger, very finely chopped

·         1 tbsp curry powder

·         1 tsp ground turmeric

·         1⁄4 tsp chilli powder

·         1 tbsp tomato purée

·         500ml chicken stock

·         2 tsp rice wine vinegar

·         1 tbsp honey

·         1 tbsp soy sauce

 

Method

 

·         Firstly let’s make the sauce. Heat the oil in a pan over a medium heat, add the onion and fry for 2 minutes before adding in the garlic and ginger; fry for 1–2 minutes further.

·         Sprinkle in the curry powder, turmeric, chilli powder and tomato purée and stir.

·         Pour in the chicken stock and bring to a good simmer.

·         Cook for 8 minutes and then add rice wine vinegar, honey and soy sauce. 

·         Cook for a further 2-3 minutes until the sauce has thickened and then blitz until smooth with a hand-held stick blender.

·         Put the chicken breasts on a chopping board, place a piece of parchment paper on top and, using a rolling pin, bash the breasts to thin them to a thickness of about 2–3cm.

·         Heat the oil in a large frying pan over a medium-high heat. Whisk together the egg and soy sauce in a bowl and put the breadcrumbs in a separate bowl.

·         Dip each breast in the seasoned flour, then in the egg mixture and finally the panko breadcrumbs.

·         Fry the crumbed chicken in the oil for 5-6 minutes until golden brown and cooked all the way through. Remove with with some tongs and transfer to a plate lined with kitchen paper.

·         Slice the chicken and serve with the cooked sticky rice, spring onions and a generous amount of curry sauce.