Chicken katsu curry
Chicken katsu curry is an incredibly simple dish of panko-breaded fried chicken, sticky Japanese rice and curry sauce.
SERVES
2
PEOPLE
PREP TIME
15
MINUTES
COOKING TIME
20
MINUTES
Ingredients
1 medium onion, finely sliced
2 fat cloves of garlic, crushed
1 tbsp medium curry powder
300ml of good chicken (or turkey) stock
1 teaspoon of honey
50g plus 1 tablespoon of plain flour
1 tbsp soy sauce
1Â tbsp mirin
2 organic chicken breasts, skinless and boneless
1 organic egg, beaten
100g panko breadcrumbs
300g sticky Japanese rice/sushi rice cooked to serve
Sea salt
Vegetable oil
Method
Fry the onion in a little oil on a large frying pan over medium high heat until soft. Add the garlic and fry for a further 5 minutes. Stir in the curry powder, tablespoon of flour and chicken stock. Season with a good pinch of sea salt and stir regularly for around 15 minutes until the sauce starts to thicken.
Stir in the honey, soy sauce and mirin and cook for a further 5 minutes before taking off the heat. Keep the sauce warm while you prepare the chicken.
Pound the breasts with a rolling pin until flattened and then season lightly. Put the 50g flour, panko breadcrumbs and beaten egg in three separate shallow bowls. Dip the chicken in the flour, egg and then breadcrumbs so that they are well coated. Heat half a finger of vegetable oil in a wok until very hot and sizzling. Dip the breasts into the hot oil, frying for around 3 minutes on each side so that they are golden and crispy. Remove to a chopping board and slice on a diagonal.
Place a good fist size ball of sticky rice on each serving plate and place the sliced breasts on top. Pour over the curry sauce generously and enjoy.
