I miss eating out, there I said IT! It’s SUPER lovely to have more time to cook, and it’s super cute to experiment in the kitchen and come up with flavours and stuff. There are some comforts that you become accustomed too, and I miss those. One of the things most from the outside world is the Chicken Katsu Curry.
I’ve enjoyed playing around with this recipe; it’s absolutely delicious and super easy. The only vaguely tricky part is getting the sauce from the pan to the blender without causing carnage over the kitchen counter. To begin just roughly chop onions and carrot and cook in a tablespoon of oil over medium heat. Grate in garlic and ginger and allow to cook for about 10 minutes. In the meantime, collect your spices, tins and bottles ready for phase two. When you return from your adventures to the cupboards, the onions should be translucent, the air should be filled with aromas of garlic and gingers, and the carrots may have begun to caramelise on the outside, this is perfect, this is joyous!
Stir in the curry powder and turmeric. I use mild curry powder, so you get maximum flavour with minimum heat. I like spice, but it’s just not for a chicken katsu curry (in my opinion). Let the spices cook in with the carrot and onion mix for a couple of minutes and then add the rest of the sauce ingredients. Don’t worry about making the stock beforehand – I just chuck in a stock cube and then add 100ml of cold water. You’ll need to leave this to simmer for 15 minutes.
I suggest getting the rice on at this point. By my calculations, which are naff by the way, you’ll need two big mugs of rice to four big mugs of water for four people. I don’t think I’ve ever got the ratio of rice to dinner perfect in my life, so not sure you should take my word for it.
Crunchy Chicken is key to the Katsu.
Onto dredging the chicken, first, get a frying pan with five tablespoons of oil, onto medium-high heat. Grab three shallow bowls, place the flour in the first, beaten egg in the second, and breadcrumbs in the last one. Take the breasts one at a time. Place into the flour, on both sides, shake off any excess, then into the egg, again allow any excess egg to run off, and then into the breadcrumbs.
You want to make sure that every last bit of the chicken is covered to achieve that chicken katsu curry CRUNCH, finally, into the frying pan. You want to cook the chicken about five minutes of each side, paying careful attention to not burning the breadcrumbs. Once the outside is nice and crispy, you can either; turn down the heat and cover to allow the chicken to cook through, or pop the breasts in the oven (at 200 Celcius) for a few minutes. While the chicken is cooking, carefully pour the katsu sauce into a jug blender (or use a stick blender) and blend the sauce til lovely and smooth. To serve, spoon rice onto a plate, slice chicken into thick chunks and place on top, and then SMOTHER in creamy, thick katsu sauce – garnish with some coriander, carrot and cucumber and DIVE straight in.
Chicken Katsu Curry
- 2 onions
- 1 large Carrots
- 2 cloves of garlic
- 40 g fresh ginger
- 1 tbsp curry powder
- 1 tsp turmeric
- 400 ml coconut milk
- 100 ml veg stock
- 2 tsp maple syrup
- 2 tbsp soy sauce
- 1 lime
- 2 bay leaves
- 4 chicken breasts
- 1 egg
- 50 g breadcrumbs
- 25 g plain flour
- a handful of fresh coriander leaves
- carrot and cucumber cut into ribbons
- Rough chop carrot and onions and place into a pan over medium-high heat, with a glug of oil. Peel garlic and ginger and grate both into the pan. Cook for about 10 minutes until the carrots being to soften, and the onion is translucent.
- Stir in curry powder and turmeric and cook for a further 2 minutes.
- Add the juice of half a lime and the remaining sauce ingredients to the pan, season with salt + pepper, stir, and allow to simmer, uncovered, for 15 minutes.
- Now’s the time to get the rice on, one mug of rice and 2 cups of water (with a pinch of salt) should serve four comfortably.
- Place a frying pan over medium-high heat with approx five tablespoons of oil. Get it nice and hot.
- Prepare three shallow bowls, one with flour, one with beaten egg and one with breadcrumbs.
- Dip each chicken breast, one at a time, into the flour, then egg and then the breadcrumbs. Once the chicken breast is covered place, gently, into the oil, fry each breast for around 5 minutes per side, keeping an eye that the breadcrumbs don’t burn. Cooking time will vary depending on the thickness of the breast.
- If the chicken needs to cook for longer, lower the heat and cover with foil, alternatively, pop on a baking train in the oven at 200 degrees for a few minutes.
- Blend the sauce using a blender, or using a stick blender, until nice and smooth.
- To serve place rice on the plate first, slice the chicken breast into thick chunks and drench in the sauce. Garnish with the other half of the lime, carrot + cucumber ribbons (use a vegetable peeler) and coriander.