Chicken Katsu Curry

Tue, 9 March 2021

Chef: Kwanghi Chan

Ingredients

4 skinless chicken breasts (around 150g/5oz each)
50 g plain flour
1 large egg, lightly beaten
100g Panko breadcrumbs (or use white breadcrumbs)
Sunflower oil, to shallow fry

KATSU CURRY SAUCE INGREDIENTS
1 tsp. sunflower oil
1 onion, finely chopped
2 1/2 cm piece fresh root ginger, peeled and grated
2 garlic cloves, crushed
3 tbsp. CHANCHAN SpiceBag curry powder
2 tbsp. plain flour
500ml chicken stock
1 tbsp. soy sauce
2 tsp. honey

FOR THE SALAD
1 carrot shredded
75 peas
2 spring onions, sliced
Small handful each mint and coriander
Juice ½ lime
Rice, to serve

Method:

Slice chicken breasts flat and open up flatten them to an even thickness to a steak
Put flour, egg and breadcrumbs into separate shallow bowls. Dip each chicken breast into flour (tap off excess), then egg and finally breadcrumbs. Repeat until all chicken breasts are coated.
For the sauce, heat oil in a saucepan and fry onion over medium heat for 5min to soften and start to turn golden. Add ginger and garlic and cook for a further min, then stir in curry powder and flour. Cook for 1min, then gradually add stock to avoid lumps forming. Add soy sauce and honey. Bring to the boil, then simmer for 10-15min to reduce until thickened. Blitz in a blender to make a smoother sauce, if you like.
Heat a thin layer of oil in a large non-stick frying pan over medium-high heat and cook chicken for 5min on each side or until cooked through.
For the salad, peel carrot into ribbons, mix with sugar snaps, spring onions, herbs, a squeeze of lime to taste and seasoning.
Serve with rice, chicken and the sauce.