Chicken Katsu Curry
Warming Hot Curry and Crispy Juicy Chicken!
Equipment
- Peeler
- Sharp knife
- Cutting board
- Meat mallet
- Cling film
- Small bowls
- Heavy sided frying pan
- Deep heavy bottom pot
- Tongs
- Oil splatter
- Kitchen roll
Ingredients
Curry Sauce
- 200 g onions 2-4
- 2-3 carrots
- 200 g potatoes
- 6 garlic
- 1 tbsp ginger
- 25 g butter
- ¼ cup plain flour
- 40 g curry powder
- 2 tbsp tomato puree
- 1 tbsp honey or brown sugar
- 3 tbsp light soy sauce
- 1 tbsp cayenne pepper
- 1 tsp chilli powder
- 1 tsp chicken stock powder
- 1 tsp black pepper
- 1 tsp salt
- 2 tbsp sunflower oil
- 500 ml chicken stock or water
Katsu Chicken
- 2 chicken breasts
- 1.5 cup panko breadcrumbs
- ½ cup plain flour
- 2 eggs (large)
- 1 tsp salt
- 1 tsp pepper
- 1 tsp chilli flakes (optional)
- 4 cups sunflower oil (depends on the pan you are using)
Instructions
Curry Sauce
- Peel the carrots and potatoes. Chop the potatoes into quarters, carrots in 3 inch pieces and the onion in chunky pieces, mince the garlic and chop the ginger finely.
- Heat the oil and fry the onions alone until soft and golden brown then add the garlic and ginger and fry for a couple of minutes - careful not to burn it turn the heat down if needed.
- Now add the butter, stir and allow to melt in the pan. Once melted add the flour and stir well. Then add the curry, powdered chilli, cayenne and stock powder. Keep stirring and now begin to add the stock/water bit by bit while continuing to stir.
- Once all the liquid is in smooth out any clumps and then add the tomato puree, soya sauce, honey or sugar and cover and leave on high to come to the boil.
- When the curry is bubbling stir, add the chopped carrots and potatoes and turn the heat down to medium/low. Cover and leave to simmer for 30-40 minutes, stir every 12 minutes.
Katsu Chicken
- Wash, tidy and halve the chicken and dry with kitchen roll. Then place the chicken in-between 2 sheets of cling film on a chopping board and bash and flatten the chicken (not too hard) on both sides and set aside.
- Now get three bowls for the flour, egg and panko breadcrumbs. Sprinkle the salt, pepper and chilli flakes in all 3 bowls and mix.
- Next coat the chicken in the flour first then egg and finally the breadcrumbs and place on clean plate ready for frying.
- Heat the sunflower oil on high for at least 10 minutes and then turn down to medium for a further 5 minutes and the oil should then be ready. Now use the tongs to place the chicken in the oil and fry for 3-4 minutes each side. When done place on kitchen roll to soak up the excess oil. Now serve and enjoy!
Notes
Serving suggestion: I love eating this recipe just with the curry sauce and katsu chicken! This dish is best served with some freshly cooked basmati or jasmine rice and some mixed leaves with a sweet tangy dressing.